mattduckor:
The dining room
mattduckor:
Oysters
mattduckor:
First asparagus
mattduckor:
Seaweed and yuzu beignets
mattduckor:
Boudin blanc
mattduckor:
Snails from the garden, smoked garlic
mattduckor:
Chicken liver mousse
mattduckor:
Smoked bass with artichoke leaves, coastal herbs
mattduckor:
Spring onion and sunflower seed soup, burt orange, and flowering coriander
mattduckor:
Early spring salad, fresh cheese, meyer lemon, and radish
mattduckor:
Pastarnack's rabbit, turnip, nasturtium
mattduckor:
Ari Taymor at the pass
mattduckor:
Broccoli, wild and cultivated mushrooms
mattduckor:
Salt Baked Pigeon with Celery Root and Chanterelle
mattduckor:
Egg yolk, date, coffee, amaranth
mattduckor:
Rose geranium-white chocolate semi freddo, charred stawberry
mattduckor:
The front dining room