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Quand ça bastonne un chouïa, et que tu mets le moteur pour ne pas rater l'entrée au port de La Flotte avant que la marée soit trop basse. C'est encore plus rock'n roll, mais si, mais si.
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Chef Abel shared a lot with me recently, and I must say I have immense respect for his cooking, his passion, and dedication. There was a time when we didn't know about gluten-free, GMOs, or any of that - we just made everything from scratch, and didn't have allergies or other issues. I just want to remind you that it's still possible - we still have access to good, natural food, thanks to all the farmers.
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