Authenticity isn’t so simple. It’s defined by what we refuse to let go of, but also what we choose to let in. Barbecued chicken’s feet and show tunes. You know it when you see it.

Ahead of Chapter II, Jan talks to SSC about his early life and the food culture that made him.

Step inside the kitchen as SSC takes you behind the scenes at the French House during service.

It started with a Je t’aime, and ended with a madeleine dipped in Sauternes. The cigarettes were optional. SFW? Comme ci, comme ça.

Plate after plate, and more meals than hours, each one telling its own story.

It is our privilege to introduce Professor David Russell and the most indelible dishes of his life.

“You won’t catch no mackerel.” Given we had booked this outing with fisherman Harry months before with exactly that in mind, this was a perplexing statement.

Tom orders smalec in a Kraków market, where calories are not a thing.

Greg tries some of Abby’s home-baked sourdough. Is the boss impressed?

It’s always a bittersweet feeling when the festive season wraps up, and this year was no different.