An education in border cuisine with Italienne's Jared Sippel at a Saveur Supper.
. When the Roman Empire crumbled, it became part of Franks' domain and later formally integrated into modern France.But even today, the influences these regions have on one another are clear. According to Sippel, Provencal food breaks from the cream- and butter-heavy cuisine typical in the north of the country. “Provence is more like Italian food in the sense that it’s vegetable-driven, olive oil-driven,” he explains.
Sippel started the meal with one of these richer Italian favorites, a risotto covered in speck, apples, radicchio, and horseradish. He also incorporated crawfish into a green bean salad, a crustacean that appears in both countries. In the third course, Sippel's menu leaned more towards Provençal foods, featuring potatoes roasted in foie gras and the undeniably French
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