Sometimes the simplest food is the best food. I met chef Pierre in Burgundy in 2002, and even though he didn’t speak English and I didn’t speak French, he nevertheless invited me to stay and watch as he prepared lunch in a tiny barge galley. One dish was mushrooms. After washing them, he sliced them and added triple cream, mustard, fresh lime juice, tarragon, and a bit of salt and pepper. Delicious with the Saumon et croute (salmon baked in a rock salt crust).