Gare au Garum (Patrick Cadour, Luna Kyung, Chihiro Masui, Alessandra Pierini, Minh-Tam Tran, Margot Zhang, & Mayalen Zubillaga St. Lucia Bet you never thought of

Bet you never thought of PUMPKIN CIDER BRAISED PORK SHOULDER as a way to get your seasonal spice fix

Famous local chefs have contributed easy recipes for snacks with local flavor

The flavour speaks to you about the place it was made

and Coconut Key Lime Tart

accessible style

Gare au Garum (Patrick Cadour, Luna Kyung, Chihiro Masui, Alessandra Pierini, Minh-Tam Tran, Margot Zhang, & Mayalen Zubillaga St. Lucia Bet you never thought ofIn French. What do colatura, ishiri, nam pla, pissalat, nuoc mm, etc. have in common? Salt and the sea! In recent years, with the popularity of fermentation, these salted seafood dishes have increasingly interested cooks. In the beginning, there were two mother sauces made from sea fish: garum from the ancient world of the Mediterranean Sea and nuoc mm from the Cham people in the China Sea. From these two cradles, these condiments, pastes, or juices