Few things bridge the millennia like sensory experience, and arguably nothing provides a fuller feast for the senses than food. The cacophony of the kitchen; the bouquet of fresh ingredients, of open flame and of hard work; the spectacle as food wends from field to fork; the symphonic denouement that is that first superlative bite—such an evocative experience spans the ages. We may never know exactly the smell of Rome’s streets in spring, Read more
Like all of the best ingredients, scallops have a history steeped in legend. These marine bivalves have for millennia been symbols of fertility and the divine feminine—the shell protective and nurturing, the interior a radiant, delicate life force. The Roman goddess of love and fertility herself, Venus, is oft carried in a scallop shell while surrounded by her signature cherubs. The word scallop Read more
In the preface to his La Physiologie du Goût (The Physiology of Taste), published in 1825, Jean Anthelme Brillat-Savarin said that “whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas.” Alexandre Dumas, writer of the iconic The Three Musketeers, once said of these mycological darlings, “They can, on certain occasions, make women more tender and men more lovable.” Read more
Our new blog, Le mot de la cuisine, will be highlighting items from our wonderful menu, discussing important events locally (and in French cooking), and covering whatever else we think will delight your reading palette. Follow us on Facebook, and don’t miss a single bon mot.