pengrin™:
Manresa
pengrin™:
place setting
pengrin™:
me and chef David Kinch
pengrin™:
petit fours red pepper-black olive
pengrin™:
autumn croquettes - YUM!
pengrin™:
oyster in urchin jelly
pengrin™:
romanesca and foie gras royale
pengrin™:
arpege egg
pengrin™:
mesquite grilled foie gras, quince consomme, salted almond
pengrin™:
Japanese butterfish, sashimi style, olive oil
pengrin™:
spot prawns with exotic Indian spice
pengrin™:
tea tray box
pengrin™:
beautiful flowers at Manresa
pengrin™:
brill, roasted on the bone, vegetables from the garden
pengrin™:
avery's tea
pengrin™:
tea leaf expanding
pengrin™:
abalone in it's own bouillon, foie gras
pengrin™:
pork belly, kohlrabi choucroute
pengrin™:
venison saddle with maitake mushroom ravioli
pengrin™:
briased pineapple coconut passion fruit sorbet
pengrin™:
avocado citrus condensed milk
pengrin™:
sunchoke ice cream
pengrin™:
close up sunchoke ice cream
pengrin™:
jeanne, me, sophia and avery
pengrin™:
sophia and avery
pengrin™:
warm chocolate pudding, cocoa nib cream, sour cherry
pengrin™:
petit fours strawberry chocolate
