Dinner at The Cooking Lab: 28 Courses of Modernist Cuisine
5th Course Foie Gras Egg Nog, warm constructed cream
-
-
Recent Comments
-
Louis Pierre Le Guyader
My family and I were friends of the Le Corre and Fessaguet families. We are from Brittany; my grandparents immigrated
-
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
-
S.E.
Chris, a long overdue note. Thank you for sharing your story. Chef's Fessaguet and Dietrich were dear friend (Dietrich was
-
Thank you Leighton, he was and remaind loved. An icon whose shoulders we stand on. Such a wonderful story. We
-