Not everything we cook has to belong to one country.
Europe has always been a conversation between cultures. Recipes travelled. Ingredients travelled. People travelled. Food changed with them.
That gives us room to explore, including our escargot. We begin with butter and fresh garlic, then add Grana Padano and lemon with restraint, allowing the natural earthy character of the snail to remain part of the dish.
Our oysters are alive. They are never frozen and never woken up in a microwave. They come in real seawater from the West Coast, not in a saline solution.
Not German. Not pretending to be. Just good food.
