Lagusta. It’s not a nom de chef referring to the joys of eating with gusto, French spiny lobsters (les langoustes), or the Spanish verb for “to like” – it’s the kind of name you get when your parents are hippies who met in the mud at the Woodstock Music Festival in 1969. It’s pronounced with a GUS in the middle, most emphatically not a GOO.
I’m a restless rabble-rousing chef-turned-chocolatier who’s in love with deep flavor, ethical sourcing, farmers, the food poor people around the world have always eaten, lactic acid fermentation, and noodles.
[better bio stuff coming here at some point, gotta go stir a pot, bye!]