Technique
Herbs from the maquis
2026-10-04 · Adrian Stefan, Table d'Adrian
Herbs
from the maquis
The hills behind the coast smell of thyme and rosemary whether or not you cook with them. In the kitchen they are strong. A sprig in a braise is enough. A handful chopped over a delicate fish is too much.
Basil belongs with the summer fruit and the tomatoes, torn, not simmered for an hour. Fennel fronds go with the fish and with the bulbs if you bought them. Savory and thyme sit with the beans and the meats that cook slowly.
Buy them in bunches and use them within a few days. A dry jar is a different ingredient. I am not against it. I just do not pretend it is the same as the bunch from the morning market.