{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/5e441f14c1617af6101e395d/6579891cc36d5d001831c849?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Alex Jackson: Frontières","description":"<p>This week, Gilly is with Alex Jackson, Noble Rot chef, former restaurateur at Sardine and author of Frontieres.</p><p><br></p><p>He talks about his long love affair with France, and particularly with its food, but it’s the edges that we’re after here, The Italianness of the French Riveiera , the spices of&nbsp;&nbsp;Provence, melting pot of Marseille. It’s about an adventure in French cooking through the prism of the others that make modern France French. </p><p><br></p><p>Head over to Gilly's Substack for Extra Bites of Alex's Frontieres.</p><p><br></p><p><br></p>","author_name":"Gilly Smith"}