Monday, May 25, 2009

When food & Art Combine

...The result is an artist's palette of colours, mingling in a vibrantly alluring concoction, so deliciously tantalising no one would think to resist!
It's almost Lunchtime, now what can I find that will measure up?

From the Garden: Young vegetables, fruits, herbs of the season

Amuse Bouche: Beau Soleil oyster, toasted buckwheat, nutmeg oil

Cobia: Potato-eggplant terrine, black olive, vadouvan spice

Wild Striped Bass: Sweet onion, razor-clam chowderBitter Chocolate Fondant: Chestnut, milk

Photo Plates: Corton’s Menu, Illustrated
Corton - the review here.

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