How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.
Behind "Flocons de Sel", one finds winter, naturally, as detected in its name’s nod to “flakes,” but there are all the other seasons, as well, each a source of infinite abundance at this year-round French resort.
For once, skip the loud parties, forgo the busy streets and squares, and celebrate a New Year’s Eve with the peace and natural magic of our planet’s most far-flung destinations of the world. Here are ten places for a New Year more remote, more rugged, more real than usual.
Emmanuel Renaut uses condiments and colored touches of his dishes as a punctuation. It can result in some suspension, interjection and sometimes interrogation. It is doubtless exactly there that he formulates.