I’m only curious, not critical at all, but do you ever find some of the food to be contrived? It just seems to me that in this day and age, with all that’s going on in the world….back to basics of flavour and taste is more honest. As I say , I’m only wondering.
What a delicious article! It only needed a napkin to hold on my lips as I read. I’m saving up for a trip to Basque Country and to the Quilted Giraffe in particular!
Great article. I read all of your articles. I'm always hungry after reading them and looking at the pictures. I'm going to order the Pinxtos cookbook for the head chef at our country club. He puts out a little amuse bouche bite every night at dinner and I think he would love this as a Christmas gift. !!
Did you just get me to swoon over cauliflower? You did.
Love this part of the world. Thank you for this gorgeous, fascinating newsletter.
That cauliflower!!
After seeing this post I suspect that whoever said 80% of taste is smell underestimated sight's share.
I’m only curious, not critical at all, but do you ever find some of the food to be contrived? It just seems to me that in this day and age, with all that’s going on in the world….back to basics of flavour and taste is more honest. As I say , I’m only wondering.
I must admit (although I do hate to seem a country bumpkin) to be unfamiliar with " hyssop". Off to look it up. THNX for the wonderful post.
What a delicious article! It only needed a napkin to hold on my lips as I read. I’m saving up for a trip to Basque Country and to the Quilted Giraffe in particular!
Alas, the Quilted Giraffe is only a great memory now. From an alumnus
Great article. I read all of your articles. I'm always hungry after reading them and looking at the pictures. I'm going to order the Pinxtos cookbook for the head chef at our country club. He puts out a little amuse bouche bite every night at dinner and I think he would love this as a Christmas gift. !!