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“Les deux coudes sur la table, j'enfouis mon visage dans mes paumes. Au fond de ces ténèbres, je pensai à la mer sous la pluie. Il pleuvait sans bruit sur le vaste océan à l'insu du monde entier. Les gouttes frappaient la surface des eaux en silence, et même les poissons n'en avaient pas conscience.”
― Haruki Murakami, South of the Border, West of the Sun

“The poissonnier is delivering some of his beautiful daurades and scallops."
I let out a sigh of relief. "Perfect. If there's anything I can handle, it's sea bream, lovely and light," I said, nodding my head. I needed to do this. "It's winter. Fennel is in season, yes?" I asked, thinking about what would plate well with the duck, and she nodded.
"Pomegranate? And hazelnuts?"
"Of course," said Philippa, rubbing her hands together. "I can't wait to see what you've got up your sleeve."
That would make two of us. What was I going to do with the daurade? Something simple like daurade with almonds and a romesco sauce? Did the kitchen even have almonds? The more I thought about this recipe, the more boring it sounded. Roasted daurade with lemon and herbs? Again, typical. I had an opportunity to create something special, something out of this world, on my own terms. I wanted to get creative and do something colorful, playing with the colors of winter and whatever was in season. My imagination raced with all of the possibilities- a slideshow in my mind presenting delicious temptations. A crate of oranges caught my eye. I licked my lips- a light sweet potato purée infused with orange. Braised cabbage. Seared daurade filets. Saffron. The colors, ingredients, and plating came together in my mind.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux