Pan-roasted Lamb with celery root puree and baby carrots
Sauteed prawns with garlic, pimenton and zucchini ribbons
Thursday, June 25, 2009
Foie Love
Foie Gras Terrine 60 with Five Spice Sous Vide Duck Breast and Pineapple Chutney and Chardonnay Gelee
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