While working as a waitress in Nice, we once had a huge lunch rush, resulting in a longer wait time for main courses than normal. (The Snug only has one chef in a teeny-tiny kitchen!) One of the tables was a group of young French professionals, who were a bit frustrated at the wait—they had [...]
November 30, 2010
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For starters, the food isn’t anything worth being thankful for. Cranberry sauce out of can–either whole or jellied–just wouldn’t cut it next to fresh confiture. Oven-warmed rolls don’t stand a chance against a baguette, fresh from the boulangère. And why, mon Dieu, would you ruin good sweet potatoes with a load of brown sugar and [...]
November 25, 2010
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