I’m chef Frank Baudelaire of the three Michelin star restaurant Ambiance, and today I’m going to tell you a little about us, and also guide you through the process of making our world-famous dish, Toad Curry. We started Ambiance in a little corner of Marseilles three years ago to give the locals an experience like […]Read more "Toad Curry"
I met another version of him after three years: a totally different avatar. I wanted to meet him after reading one of his recently published poems. The tone of the piece showed a shift from his earlier work. His initial writing was effervescent, or like David’s psalms began on a note of melancholia and then […]Read more "Closure"