Sublime

Minor's chicken and lobster base

NATE’S AEGEAN GREEN BEANS Top and tail green beans. Mix minced garlic, parsley, dill, mint, salt, and pepper. Layer thin-sliced onions on the bottom of a Dutch oven, cover with a layer of crushed tomatoes, beans, the herbs, abundant olive oil, another layer of onions, tomatoes, beans, herbs, and olive oil. Finish with a layer of onions and drizzle

His most celebrated client is Alain Ducasse, currently the most decorated chef in France with six Michelin stars. Ducasse has a restaurant in Paris (three stars), another in Monte Carlo (three stars), and more recently a third in Haute Provence, at Moustiers Sainte Marie.

One of the characteristics which we liked and even admired about the French is their willingness to support good cooking, no matter how remote the kitchen may be. The quality of the food is more important than convenience, and they will happily drive for an hour or more, salivating en route, in order to eat well. This makes it possible for a gifted

PARMESAN FRICO APPETIZERS Mix coarsely grated Parmesan and flour, then season with red pepper flakes and black pepper. Spoon cheese in a medium-hot nonstick pan, flatten gently into a thin disk, and cook until golden on both sides. Drape still-hot frico over an inverted shot glass or teacup and let cool and harden into a Parmesan cup. Fill with a b