Les Seiches à la Camarguaise

The best way to eat the tiny cuttlefish called ‘petits supions’ in Provence, is as they do in what was once the cowboys’ hunting lodge, the Hostellerie de Méjanes, on the Ricard ranch at Méjanes. The chef there, Monsieur Portas (also an expert in the cooking of whole bulls) cleans them, rolls them in seasoned flour & fries them crisply in good olive oil, with a cold glass of pastis (or several) & the fresh licorice smell of the nearby fennel fields, it makes a good break from flamin