 It's a long answer, and I kind of like to start with the easy answer to that. But the south of France is kind of special in general, and it's special to all of us, whether we've been there or not. The region is just so beautiful and evocative and informs so much of kind of French food as we think about it as well. And so even before I wrote Les Souds, or even my first cookbook, Apertif and Atab,