Michel Foucault at the table

Foucault's table does not follow the ceremonial starter-main-dessert menu: it follows the free rhythm of the Parisian brasserie and the post-war bistro. You start with a small aperitif at the counter, move on to a rustic plate or a stew shared while talking, and finish with a sweet treat, a cheese, then the inevitable strong coffee accompanied by a cigarette and conversation that stretches on. It's a convivial and talkative structure, designed for debate rather than protocol.

Foucault was born in Poitiers, in the heart of a land of goats and dairies. Goat's milk, farm butter, and fresh cheese pastries are the flavor DNA of his native region — a subtle thread linking the brilliant Parisian intellectual to the Poitou farms of his childhood.