Archive • November 2008
Winter lettuces are abundant and ready for the eating, raw and crisp with a simple vinaigrette (extra virgin olive oil, fresh lemon juice, fleur de sel and a crack of pepper) or topped with a poached egg and a few sauteed lardons.
Even tuna, it seems, can be chic in Paris, especially if you are tuna turned into a Terrine with herbs and displayed at the equally chic La Grande Epicerie du Bon Marché. More tuna with tapenade and sauteed zucchini and green beans at Le Comptoir.
Something sweet to savor in San Francisco at Miette…