Friday, 2 April 2010

Le Fooding, the French challenge to haute cuisine. : The New Yorker

Le Fooding, the French challenge to haute cuisine. : The New Yorker
A change from the law-the next movement in food-you saw it here first-or perhaps the New Yorker should actually do so.
Inspired by a perfectly cooked steak, mushrooms finished with a balsamic vinegar and some Chateau Thames Embankment-(a Rumpole reference)

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