In France, Max has eaten food he could barely have imagined in England; oysters sweet and salty, periwinkles, licorice-like fennel, soft and creamy cheeses with ripe fruit. For brunch today, Juliette brings out steaming pots of mussels cooked with cider and herbs, local sardines and violet artichokes marinated in garlic with thin slivers of mint.
-Hannah Tunnicliffe
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