Tendrons de veau (shortribs of veal) sourced from Hugo Desnoyer, and prepared à la provençale, with tomatoes, thyme, garlic, and rosemary. The dish was inspired by Daniel Rose’s discussion of his smoked tomato and mackerel dish, designed to capture the transition from summer to fall (see my blog post on the state of French food). I decided to make a fall stew with summer tomatoes to bring together the two seasons. This is a cut of meat that I don’t see for sale in North America. I will definitely buy it again and try stewing it a different way. Yum!