Paul O’Connell - Slow Down, You Move too Fast

Eschewing the breakneck pace of the kitchen at Chez Henri, chef Paul O’Connell likes to make the moment last when he’s putting together a meal at home. Instead of pulling down the food processor, he’d prefer to reach for his very own authentic stone mortar and pestle. He’d use it for crushing spices, making herb and garlic pastes for roast chicken, rouille and other small jobs. He finds the grinding to be a tactile way to relax but it’s alright if you’re just in it for the delicious eats (guacamole, anyone?). Pick one up for a frenetic giftee on your list to give them a reason to change gears and get back to basics in the kitchen.