thumbs.pro : restaurantmatisse: Weekly SpecialsSoup Chantrelle mushroom veloute finished with St Augur blue cheese.Salad Butter poached dungeness crab & hand peeled baby shrimp salad with apples and heart of palm. Crepe Smoked Salmon and Asparagus with bechamel.S

published on: 2014-01-14 04:56:42

mybrainweighsaton: NOSH

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littlebox0: duck breast

chefro: Top Food Series: Guy Savoy [part 2 of 3]

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releve-nthememories: Jessica’s Birthday Lunch at Rino, Paris.