With staff at the shop we opened a bottle of this Gosset Sparkling Grand Rose–it’s new year’s eve 2006 and we decided to pitch in and get something really nice. Surprisingly aggressive effervesence, graphite, starfruit, green apple, sour fresh cherry, mint or lemon-tarragon, citrus peel (kumquat, orange? yuzu maybe is what that herb & citrus [...]

Pasta for two: start with 100 to 120 grams of semola flour (in the US, called Semolina–high protein, less gluten than all-purpose, totally different actually), one fresh egg, some fine salt, a fork, and a wooden board (ideally).

Pour your flour into a heap on the board, then plunge your fingers into the center and move [...]