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mizsarah: Us, after dinner
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mizsarah: citrus meringue, huckleberry cake and prosecco gelee
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mizsarah: Pear and hazelnut dacquoise, burnt honey ice cream
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mizsarah: Sous vide chicken leg and tete de couchon
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mizsarah: Slow cooked lamb and merguez over cous cous
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mizsarah: Gabe managed a great low-light shot of the b'stilla
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mizsarah: B'stilla!
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mizsarah: Meatballs and grilled grapes on a celeryroot salad
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mizsarah: Second course - Lima Beans baked with feta and tomato
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mizsarah: First course - cream of celery soup, roasted garlic, preserved corriander and sorrel