Snapshot: ze powerhouse

We may wrinkle our noses at their accents, but we cannot deny the pervasive and unsurpassed influence of French cuisine on modern cooking. Invent, deviate, fuse, modernize as we may, we can only do so in light of–because of, in the world of–what the French have done. We all stand on the shoulders of giants.

From L to R starting with the green: green beans with bacon and hazelnuts, braised leeks, coq au vin, braised duck, blanquette de veau, leg of lamb stuffed with spinach, pommes anna

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