🎧 Literal Farm To Table: Here’s The Dirt On Chefs Cooking With Dirt | The Salt (NPR)

Literal Farm To Table: Here's The Dirt On Chefs Cooking With Dirt by NPR Staff from The Salt (NPR)
What's the next big foodie enthusiasm? Robust flavors, earthy scents and lusty textures from the very soil that nourishes life. It's called Veritable Cuisine du Terroir — literally, Food from the Earth Really — and in their copper-clad kitchen in the Marais district of Paris, chefs Solange and Gael Gregoire run one of the hottest bistros in a city long celebrated for its culinary prowess. Their restaurant, Le Plat Sal — which translates to The Dirty Plate — prepares four-star signature dishes, like Roche Dans la Croute, a rock from Mont Lachat folded into a pastry crust, and Boue Ragout, a stew simmered from the mud of the Seine River, washed down with a surprisingly delicate vintage of Du Vin d'Egout, a smoky gray wine distilled from Paris sewer water.

Coprophagia is so yesterday already.

Cuisine du Terroir

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Author: Chris Aldrich

I'm a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, theoretical mathematics, and big history. I'm also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.

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