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blork: Flaming sausage
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blork: Jarret de Porc (boneless)
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blork: Jarret de Porc (boneless) simmering
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blork: Chef Veyssière whisks potatoes
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blork: Dos de Cabillaud on risotto with basil oil
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blork: Big pan of boudin noir
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blork: Tarte au boudin noir
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blork: Chef Veyssière dresses roasted marrow bones
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blork: Huge pot of simmering onions
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blork: Chef Veyssière signs a copy of his restaurant's book for me
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blork: Pied de porc on potatoes puréed with smoked garlic
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blork: Creme brulée
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blork: Coupe "La Vie en Rose"
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blork: The view from our table