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February 29, 2020
We finally organised ourselves and did the death meal. We called it “La Petite Mort” because the idea was to celebrate food and drink that has what we call the rot, the evil, the sin, the notes of decay, the essence of the grave. We are talking oysters, mussels, sweetbreads, anchovies, olives, bone marrow, foie gras, liver, balsamic vinegar, pungent ripe and runny cheeses, certain root vegetables, dark and dirty red wine, a barn floor grappa. And of course, the name was intended to convey the ecstasy these flavours can generate in those of our inclination.

It was absolutely magnificent.