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They grew not far from the kitchen. Silver-gray, cardoons were a favorite
vegetable on the menu. The stalks pared of thistles and blanched, served in spirals with black truffles. Some saved their money for a year, to dine here.
All was seasonal. All the crockery sold and replaced five times a year. A new menu created each time. It was about change as in nature. He liked to walk his dog in the afternoon in the woods. He liked cooking with mushrooms,
they defined seasons. Now there would be necessary changes, a replacement chef, a different dish of cardoons.