Here, family-owned cafes serve fresh fish to tables overlooking the sea, bakers craft delicately flakey pastries with the local salted butter, and huge farmers’ markets overflow with fresh vegetables and herbs.
What could be more irresistibly high-low than a plated cheeseburger on a white marble table, promising to drip rich rivulets of liquid foie gras down your fingers and chin as your take your first decadent bite?
Along with the renaissance of old-world culinary practises like canning, fermenting, cheese-making, and charcuterie, it seems the concept of using every little last bit has been born anew.
