Your Friendly Little Edible Umbrella!

When foodies masquerading as editors (including your correspondent) start showing off their taste for sliced truffles and other hideously expensive culinary tidbits in their columns, hit back with a dictionary. Ask the mycophagous fellows where they get their Rabasse de Provence.

Now any freebooter worth his or her junket ought to know that we’re talking about the extortionately priced black...

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