Chef Simon Gault: I will be back

June 27, 2015

The bariole olive is, even by deli standards, a very big olive. Simon Gault plops the matt-brown globe in his mouth. “Mmmm.” Meaty. Salty. Spicy. “It’s like a meal.” Mmmm. “I’m still going!” Twenty-nine seconds and counting. Gault knows how to sell food.