For centuries, France has been recognized as the leading authority in haute cuisine. Besides a very traditional approach and heaps upon heaps of butter, what makes their culinary customs so appealing and imposing to the rest of the world?

Fear. The answer is delicious fear, infused on a regular basis and kept at a taut, low boil.

 

 

More than saffron and more than truffles, the pheremonal mist from the adrenal gland of a prep cook can send any dish soaring to new heights.

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