Well, not literally.
But over at www.letterstobourdain.com I'm having a serious cooking weekend. While I still try and source some of the more esoteric ingredients, I'm sticking with the simple stuff - so for today it's tarte alsacienne and gratin dauphinoise, and tomorrow chocolate hazelnut tart and the first part of Monday's dinner, coq-au-vin and frisee lardon with chicken liver vinaigrette.