Scallops in jasmine oil, reflection on carrots, black garlic, coconut rice cream

Dalat tomato bed in vegetable tartlet, pickled onions with rose

Crab, Oyster & clams in a potato spoon shell, lemongrass emulsion

Ravioli of foie gras, beef cheek broth, harlequinade of market vegetable


By | 2019-04-09T05:22:39+00:00 October 11th, 2017|Categories: Carte, CARTE BLANCHE|0 Comments

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