Word: pougault
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Dates: during 2010-2019
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...wife Pika spent years on the Caribbean island of Saint Martin and in Los Angeles, before being drawn to Bali by what Pika calls its "mix of amazing culture and international amenities" (plus, she says, "We don't like cold weather"). At Sardine, chef Frédéric Pougault uses produce from the Chevillots' organic farm in the Munduk Valley and builds the menu around local seafood. Chevillot claims descent from four generations of traditional Burgundy cooks, but Sardine's "cuisine du soleil" is kept delectably light, judging by the likes of scallops on beds of kiwi and kudzu...
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