Figs and the last tomatoes

At the counter you see everything, including the mistakes, so I keep the menu to things I could cook with my eyes closed. Five courses, three of them finished in front of you, about two hours and forty minutes from the first fig to the last.

It works best with six to ten people and a kitchen island or a long counter. If your kitchen has neither, we turn the dining table and I bring a portable induction plate. It has happened in a flat in Juan-les-Pins with nine people and one window.

The duck is the only course I won’t move. Eleven minutes skin down, no shortcuts.