Both pistou and pesto rely on superior ingredients and are traditionally made using raw elements to maintain their vibrant colors and flavors. Although some insist on using a mortar and pestle, modern methods are accepted too.
"It was starting to become this thing that maybe wasn't the restaurant that I was trying to shape it into. Over time, the neighborhood evolved one way, I evolved one way and the restaurant evolved one way. And the visions weren't really aligned."
Ksenia Prints highlights that liver mousse, despite its reputation, is a classic French dish that can be revitalized by soaking the liver in buttermilk or milk to remove metallic taste, making it a must-have for charcuterie boards.