 tomato or something. Right. And kind of capturing that flavor and translating it onto the table without doing too much to it. Right. When we think of French cooking, we often think of like haute cuisine. We think of all these sauces and all of these kind of complicated techniques. But that's not kind of well, I like to say that's actually not the way people are cooking in France every day anyway. But especially in the south of France, that's not the kind of like typical