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Save this story for later. For most of my adult life, I never knowingly ate a vinaigrette. I never made one unless explicitly told to do so by a recipe. I liked salads, but I prepared them in what I regarded as the Italian way, with good olive oil, a squeeze of lemon, and sea salt. In this, I was arrogant to a point of self-righteousness; after all, I’d say, what tastes better than good olive oil? Then, about ten years ago, after moving to Lyon with my wife, Jessica, and twin toddlers, I was changed by two events. The first involved our young George, who returned from a day at L’École Robert Doisneau, the public school that he and his brother attended, full of enthusiasm for the canteen lunch. “Mama,” he declared, “I ate the most amazing new food! It was called

New yorkUnited statesRobert doisneauYoung georgeLouis pasteurDaniel bouludMathieu viannayDay oneKitchen notesபுதியது யார்க்ஒன்றுபட்டது மாநிலங்களில்இளம் ஜார்ஜ்லூயிஸ் பாஸ்டர்டேனியல் போழுதுநாள் ஒன்றுசமையலறை குறிப்புகள்