Menu: Hainanese Chicken Rice (boiled chicken with side sauces)
Singapore
Chile
Menu: chorillana, pebre, and mote con huesillos
Interlude: Mussels in Harissa Broth
Mussels in a peppery tomato broth, served with warm toast for dipping.
Cote d’Ivoire
Menu: kedjenou (chicken thighs cooked in a bed of veggies)
Monaco
Menu: haricots-verts with tarragon, onion-caraway tarte, and rosemary potatoes.
