RISE AND SHINE

Creamy omelet with butter, guanciale, spinach, young garlic, and chives, cooked until barely cooked through. An utterly moist, rich goat’s milk baguette from Le  Fromentier, a great subterranean bakery in the Plateau. I spread my toasted wedges with salted Vermont butter and topped with translucent coins of coppa, thick slices of Ossau Iraty, and fresh cucumber. Breakfast, just brilliant.

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