POSTCARDS FROM PROVENCE

We’re on the road to St Remy on a bright October morning. Towering plane trees shelter us from brilliant ’van Gogh’-blue skies while cool breezes ease the effects of a hot sun. This is Indian summer in Provence. We can’t believe our good fortune.

WHAT IS SALTY FIG?

Cooks keep recipes the way writers keep a diary. We collect recipes as memories. But unlike a diary, our recipes are scattered and unorganized. We all need help gathering, organizing and presenting our recipe memories. Enter Salty Fig.

DINING CHEEK TO CHEEK

You can gauge the age of a Parisian restaurant by its size. The older it is, the smaller and more crowded. Americans have no idea what it’s like to dine in a space that’s 150 years old (the bathroom is across the courtyard). But if you want to eat with Parisians, then a meal at Au Pied de Fouet is a must

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