Yeah, sorry, it doesn’t have a shorter name. But it’s good. It’s easy. It’s cheap. It’s baddass (ça casse des briques). It’s also one of Joël’s recipes, in his great big & ambitious opus, The Complete Robuchon. We (as in I) like Joël. He’s not a supermodel, bless him, but dang he’s sharp.

[Have I oversaturated my lemon slice? Sometimes it feels like it.]