Specialties of Provence: the white brandade (a paste of salted cod and olive oil) and green tapanade vert (a paste of olives and capers) and pain artisenal (real bread baked by real bakers):
A renaissance man for the twenty-first century!
Specialties of Provence: the white brandade (a paste of salted cod and olive oil) and green tapanade vert (a paste of olives and capers) and pain artisenal (real bread baked by real bakers):