We imagined German-style pan-fried potatoes seasoned with salt and rosemary, as well as sautéed bacon and onions, until everything had a golden-brown colour, and was then garnished with parsley. A surprising sweetness on the palate evoked chocolate finger rolls and smoked nougat de Montélimar, home baked with roasted almonds, pistachios, orange blossom honey and vanilla extract. Following the addition of water we found singed sprigs of rosemary, camphor and menthol balm, and a bacon and sour cream jacket potato. To taste, sweet and smoky mayonnaise on rye bread next to blackcurrant jelly, peanut butter and, in the finish, cinnamon-flavoured herbal liqueur.
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