When Magdalena Perrotte arrived in the U.S. from France in 1982, she had a secret stashed in her purse—a large jar, filled with a precious golden liquid. “I had it carefully wrapped in a scarf, as well as some raw milk cheeses and cured saucisson—French ingredients you couldn’t buy in Florida,” Perotte, a former owner of Orlando institution Le Coq au Vin, recalls. “I became an expert at hiding food from customs officials.” Four decades later, Perrotte still uses the same smuggled broth in her cooking. She boasts that this…
