The oceanic bounty of France is explored. Included: the lobsters of Brittany; and oysters from Cancale.
Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredients. His eyes light up when he describes the Lobsters of Brittany, the Oysters from Cancale, and the myriad of other extraordinary culinary jewels in the oceanic bounty of France.—Jwelch5742