Scallops
-
View high resolution
Black cod with artichoke confit; a fricassee of fava beans and lychees, apricot and jasmine purée; and a salad of edible flower blossoms. The fish is broiled in a pan with enough wine to cover the meat but not the skin, a technique developed by the Swiss chef Frédy Girardet that helps prevent overcooking
-
-
-
-
Fruute, …. OMG!
-
Pierre Marcolini
Theme: Linear by Peter Vidani
