sunday driver:
4 December 09 - TOKYO - CUISINE[S] MICHEL TROISGROS
sunday driver:
Chef Lionel Beccat
sunday driver:
Troisgros (2)
sunday driver:
Troisgros (3)
sunday driver:
Troisgros (4)
sunday driver:
Troisgros (5)
sunday driver:
aiguises bouches
sunday driver:
Troisgros (7)
sunday driver:
Fondant velvet with cep mushrooms, fresh pear and walnut oil
sunday driver:
Saltimbocca of scallops; sage leaves, trumpet mushrooms
sunday driver:
Tai with tomato and Yuzu nage, artichokes, capers
sunday driver:
Tai with hazelnut and rosemary, carrot sauce and redcurrant
sunday driver:
tofu; chevre & balsamic vinegar
sunday driver:
tofu; chevre & balsamic vinegar
sunday driver:
Ox tail ravioli, green mango and beetroot
sunday driver:
Calf’s sweetbread with green pepper, orange and ginger
sunday driver:
Calf’s sweetbread with green pepper, orange and ginger
sunday driver:
Crispy cannelloni with herbs
sunday driver:
Crispy cannelloni with herbs
sunday driver:
tiramisu granite
sunday driver:
Chestnuts; blackcurrants
sunday driver:
Chocolate fondant with caramelised pear and roasted hazelnut ice cream
sunday driver:
Troisgros (23)
sunday driver:
Troisgros (24)