2006: Happy New Year – Bonne Année
I wish you all a wonderful New Year and Bonne Année. My New Year’s Eve celebration will be filled with fresh oysters from Brittany accompanied by slices of fresh rye bread smeared with salted butter, a coupe (or two..) of rosé Champagne, and a nice wedge of caramelized Almond Tart for dessert, a delicious reminder of my days at Chez Panisse. It’s bubbling nicely now…