Journal

From the kitchen and the market

What changes on the menu, where we buy, the odd recipe. About two posts a month.

What changed on the menu with the first frost, and why the pumpkin soup never leaves.

Where the telemea on our board comes from, and why we buy it from a single family.

For everyone who asked for it at the table. The secret is that there is no secret, just patience at the oven.

Two Thursdays a month, a Romanian winemaker at the long table, five wines and a menu built around them.

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