The purpose of my cuisine is not to be repetitive a gesture codified but to create, invent, with a single objective that searchas for the good and beautiful.
Ma cuisine a pour but de ne jamais répéter des geste codifiés mais de créer, inventer, avec pour objectif unique la quête du bon et du beau.
Saturday, March 15, 2014
Canadian Lobster Risotto
Risotto Carnaroli with Canadian Lobster and Asparagus, aged Parmiggiano Reggiano
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