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Mine was improvised with things I already had, but turned out great.
Duck foie gras au torchon on toasted Hawaiian bread, fleur de sel, Albrecht pink sparkling wine from Alsace. The foie gras was from d'Artagnan.
Escargots, green & red mustard frills salad.
Dessert was soft chocolate cakes made with Valrohna chocolate, and served with whipped cream.
Mine was improvised with things I already had, but turned out great.
Duck foie gras au torchon on toasted Hawaiian bread, fleur de sel, Albrecht pink sparkling wine from Alsace. The foie gras was from d'Artagnan.
Escargots, green & red mustard frills salad.
Dessert was soft chocolate cakes made with Valrohna chocolate, and served with whipped cream.
Mine was improvised with things I already had, but turned out great.
Duck foie gras au torchon on toasted Hawaiian bread, fleur de sel, Albrecht pink sparkling wine from Alsace. The foie gras was from d'Artagnan.
Escargots, green & red mustard frills salad.
Dessert was soft chocolate cakes made with Valrohna chocolate, and served with whipped cream.
Mine was improvised with things I already had, but turned out great.
Duck foie gras au torchon on toasted Hawaiian bread, fleur de sel, Albrecht pink sparkling wine from Alsace. The foie gras was from d'Artagnan.
Escargots, green & red mustard frills salad.
Dessert was soft chocolate cakes made with Valrohna chocolate, and served with whipped cream.
Mine was improvised with things I already had, but turned out great.
Duck foie gras au torchon on toasted Hawaiian bread, fleur de sel, Albrecht pink sparkling wine from Alsace. The foie gras was from d'Artagnan.
Escargots, green & red mustard frills salad.
Dessert was soft chocolate cakes made with Valrohna chocolate, and served with whipped cream.
Mine was improvised with things I already had, but turned out great.
Duck foie gras au torchon on toasted Hawaiian bread, fleur de sel, Albrecht pink sparkling wine from Alsace. The foie gras was from d'Artagnan.
Escargots, green & red mustard frills salad.
Dessert was soft chocolate cakes made with Valrohna chocolate, and served with whipped cream.
Mine was improvised with things I already had, but turned out great.
Duck foie gras au torchon on toasted Hawaiian bread, fleur de sel, Albrecht pink sparkling wine from Alsace. The foie gras was from d'Artagnan.
Escargots, green & red mustard frills salad.
Dessert was soft chocolate cakes made with Valrhona, and served with whipped cream.
Mine was improvised with things I already had, but turned out great.
Duck foie gras au torchon on toasted Hawaiian bread, fleur de sel, Albrecht pink sparkling wine from Alsace. The foie gras was from d'Artagnan.
Escargots, green & red mustard frills salad.
Dessert was soft chocolate cakes made with Valrhona, and served with whipped cream.
By T Raveret,
