Going for Gold:

Cuisine Française à la frontière.

Yves at Brother Hubbard, Dublin: Panisse; Fromage Blanc; Chicken Chasseur; Gravadlax

The Zeitgeist and The Pyrenees

“You don’t have to be too ardent a Francophile to see that thinking about the table and its rituals means thinking about France,” Adam Gopnik wrote in The Table Comes First, a book where he explores and worries about the contours of French food. Thing is, for most of us these days, thinking about the table and its rituals m…