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May 28, dinner. L'asperge blanche poêlée au beurre persillé, fins copeaux de jambon et noisette blonde. (Sauteed white asparagus, served with ham shavings and toasted nuts). A nice combination. I am not overly fond of white asparagus; I prefer the stronger flavor of green. But I liked the combination and freshly hand-sliced Serrano ham was a great complement. L'Atelier de Joël Robuchon, London.