manthatcooks:
bottle
manthatcooks:
Vichyssoise with a crayfish bisque base
manthatcooks:
Oysters with creme fraiche and salmon roe, ponzu sorbet, and champagne and chives sorbet
manthatcooks:
butter
manthatcooks:
vegetable terrine
manthatcooks:
bound
manthatcooks:
peach and limoncello sorbet
manthatcooks:
spatchcock marinated in pomegranite syrup stuffe with lemon and thyme with poached baby pears, fig, and rosti.
manthatcooks:
kitchen
manthatcooks:
gummo trotskies - champagne zabaligione on panntone with persian fairy floss and berry coulis
manthatcooks:
gummo trotsky
manthatcooks:
fin