Last Sunday at Isabelle’s house, she hosted a typical Mediterranean Provençal lunch. Bagna Cauda – meaning warm bath – is a visually stunning presentation of raw vegetables, from artichokes to cauliflower, fennel, red peppers, potatoes, onions and even hard boiled eggs. The warm bath was a magical mystery brew of fresh garlic, milk, anchovies and oil and butter, kept warm like a fondue. The afternoon was spent dipping it all into the warm bath and drinking wine. The favorite was the dessert wine served with home-made chocolate cakes with orange marmalade on top. It was Cyprès de Climens 2006, Grand Vin du Sauternes, Barsac from Bordeaux – comparable with the far more expensive Chateau d’ YQuem.