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Menu Seven

Too Darned Hot, Alors!

Appears in

By David Tanis

Published 2008

  • About
I didn’t make the obligatory pilgrimage to Europe straight out of college. Instead, I went to French films, cultivated European friends, and read every Mediterranean cookbook I could find. The writings of Richard Olney (another American transplant) provided a kind of inspiration for my generation of cooks, and it was easy to see why he wanted to live in Provence.
My European friends seemed to share a sense of the table that felt normal to me. The simple white cloth, the bottle of wine, the ancient ladle that served the soup. I was drawn to the idea that the experience of dining is an end in itself—so very different from pretentious American restaurants that claimed European inspiration.

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