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Le Grand Aïoli
- Difficulty
Easy
Published 1987
Aïoli is Provence; that is where it is best. And where when the sun shines on olive oil, egg yolks and garlic some mysterious culinary process traps everything that is warm and eternal in that mound of shining yellow cream. If you’ve eaten le grand aïoli in Provence under a clear blue sky with plenty of companions and a local wine you’ve been spoilt: it will never be as good in England. But each time, one hopes it might be. Outdoor food, definitely.
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