Field notes
A season at the table.
The best place to start a menu is a market stall. A few thoughts on letting good ingredients lead the way.
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Seasonal ingredients, a little fire and the art of gathering.
In the kitchen
A kitchen built around fire.
A good crust takes patience. Inside the quiet preparation behind the liveliest corner of the kitchen.
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Around the table
The art of the long lunch.
A few plates in the middle, another pot of coffee, and nowhere else to be. Making room for a slower kind of gathering.
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