Rabbit liver mousse. Pickled shimiji and pearl onions. Crispy bacon. Micro coriander.
0 Comments
It was really fun..
Parsnip crusted Short Ribs, Parsnip puree, Butter basted parsnip and a citrus kale. Icelandic Cod. Hazelnut crusted. Cauliflower. White chantarelle. Wilted and pickled radicchio. Brandade. Beurre noisette.
Poached Egg, Beurre Noisette Espuma, Marinated Shitake, Pickled Black Radish, Potato Chips
|
Details
AuthorChef Michele Pizzulo Categories |