A former sous-chef, Michel Sanscullotte walked away from his life and into the wilderness one day, determined to create the perfect dish without the distraction of diners or kitchen accoutrements. He lives there to this day, affable but isolated, and those who successfully seek him out are rewarded with sundry delicacies denied to lesser palates. On days when the wind is right, the scent of venison fillet mignon can often be sniffed downwind from his hut.

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