Another work from the Ruscha show. Struck a chord with me because, yes, its boldly graphic like a lot of retail typeface these days-but because in hospitality there’s a particular kind of pleasure taken in serving, and learning how to more generously give. Whether it’s clearer communication, service notes that can bring added pleasure, colors schemes, photography, lighting, design, or actual food findings- and flavor combinations-the process is a joy for the giver and the receiver…and it never ends.

Cassis/Blackcurrant has such a rich flavor- would love to make a Blackcurrant Balsamic Vinaigrette.

This is the most prized and expensive type of chicken in the world. The Kobe of Chicken. The blue footed Bresse Chicken.

I’ll let wikipedia tell you the rest:

The Bresse (French: Poulet de Bresse) is a breed of chicken originatin

g from the Bresse area of the Rhône-Alpes region of France.

The birds are highly valued for their rich, gamey depth of flavour, yet with fine, tender flesh and delicious, clean-flowing fat. Roughly 1.2 million are raised annually, but such is the demand inside France that few birds make it out of the country. As a premium product, they sell at a premium price: Poulet de Bresse command around 15 euro ($21) per kilo at fine food markets.
Famous Chef Jacques Pepin is also from Bresse.

Dizzying array of flavored mustards - nuts, truffles, herbs, fruit, and spices.

The Maille Mustard Hall of Fame in Dijon

They love Mache (Lamb’s) Lettuce in France and I do too. Could eat it everyday. It’s hard to find and bruises so easily that it could never stand up to chopping but it wouldn’t need to beas the leaves are so small and tender. Maybe for grab and go-has more iron than Spinach too. This was the taken at 4pm at the ransacked lettuce refrigerator at the Bon Marche Epicerie in Paris.

Lets get some flunch

Sometimes I want just a few sips of water. Really like the standout packaging

An exotic start to the day with a Paradise muesli cup at Cojean in Paris, France