French Cuisine
A regional cuisine, told eight meals deep. Croissant in Paris, cassoulet in Toulouse, bouillabaisse in Marseille, tarte Tatin in the Loire — a kitchen built on butter, time, and the quiet authority of technique.
A regional cuisine, told eight meals deep. Croissant in Paris, cassoulet in Toulouse, bouillabaisse in Marseille, tarte Tatin in the Loire — a kitchen built on butter, time, and the quiet authority of technique.