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May 28, dinner. Le calamar et les artichauts violets à la plancha au piment d'Espelette (Sautéed squid, baby artichoke, chorizo, and tomato water). Possibly the most amazing flavor combination, more for its restraint. The artichoke was sliced thin and sublime. The chorizo was balanced so perfectly that I can not imagine the restraint of the person putting this dish together. L'Atelier de Joël Robuchon, London.