French cooking is built on method. Flavor develops through structure: controlled heat, careful sequencing, and technique designed to extract depth from simple ingredients. Sauces, reductions and preperations form the foundation, not the garnish. Mastery comes from understanding process first and trusting it to carry the dish.
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French Tomato Soup — A Study in Reduction
French tomato soup isn’t about nostalgia or comfort in the American sense. It’s about survival and style colliding in a bowl. France takes the humblest ingredient — a tomato — […]