no. 64: dislocation

I’m making my first trial pâté-crôute today.

One way in which pâté-crôute resembles pizza is that it’s an open-ended medium. Deciding what to make might be as hard as actually executing at a high level. Every recipe in the album (which documents every entry in the finals) is as French as Charles de Gaulle – restrained spicing, lashings of cognac and armagnac, mounds of foie gras and AOC game. The presentations are wild, but the flavors don’t roam far. 

So what I have in mind is not a template for victory, but if I can’t fail gloriously, I can at least do so honestly.