Women & Wild French Cookery: Reviving Our Culinary “Joie de Vivre”

Today top restaurants are lauded for making wild food into “high cuisine” – but I am inspired by a much older (and heartier) gastronomic tradition. One in which dishes like Veloute aux Sorties (Nettle soup with Potatoes, Cream and Butter) and Poulet au Bon Join Sauce Meliot (Chicken in a Sweet Clover Sauce) were just […]

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