This month, Prospect‘s food columnist Wendell Steavenson discovers the perfect restaurant in Perpignan, on the French border with Catalonia. “Chez Henri is so small that there is no room for tables inside—four tables were set up in the alley,” she writes. But the food is delicious—”the cuisine between the sea and the mountain,” the proprietor, Henri, explains.
Catalonia has a distinct cuisine with mixed historical influences that combines meat, fish, vegetables, oils, cheese, herbs, nuts and spices to create a diverse range of dishes. It is often considered to be among the best of Spanish food. Try some of the recipes…
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