Dinner at The Cooking Lab: 28 Courses of Modernist Cuisine
22nd Course, Pastrami and Sauerkraut, 72 h sous vide, precise curing and brining, fermentation, dehydrated bread
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Recent Comments
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Louis Pierre Le Guyader
My family and I were friends of the Le Corre and Fessaguet families. We are from Brittany; my grandparents immigrated
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Identidade visual: inspire-se nos melhores restaurantes do mundo - Petink
[…] Osteria Francescana: já nesse restaurante italiano, o logotipo dourado é extremamente simples, mas transmite aos clientes o chamado “luxo
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S.E.
Chris, a long overdue note. Thank you for sharing your story. Chef's Fessaguet and Dietrich were dear friend (Dietrich was
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Thank you Leighton, he was and remaind loved. An icon whose shoulders we stand on. Such a wonderful story. We
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