Saturday, 4 February 2023
quote [ Nicolas Charvy is bringing a culinary art back to its ancestral home. ]
Bout bread like I'm dijon
|
avid said @ 5:59pm GMT on 5th Feb
[Score:1 Insightful]
It's really nice to see some people that appreciate tradition and food and open something nice like this.
This sort of thing happens frequently in Japan. There are many sole proprietors keeping some traditional craft alive. It feels at once beautiful and futile. It's obvious that modern methods have tremendous advantages, and will forevermore be 99% of the market. But there's also something nice about keeping the old method and craftsmanship alive. |
mechanical contrivance said @ 9:08pm GMT on 5th Feb
I bet the mustard is expensive.
|