Food in Provence (and elsewhere)

Today’s baguette are a more canonical shape and not overcooked, but I’m not convinced they are better than yesterday’s overall. Practice makes perfect, but it’s too easy to buy good baguette here…

As for the fish…

… accompanied by a Châteauneuf-du-Pape white. Chef would doubtless complain the plating is more bistro than Michelin star but, after all, we’re just having this and cheese, not a five course meal. No Cyd, but J. is doing the washing up as I type this.