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Third Course: Bar de ligne, dried ham, rocket on Mimolette salsify.  Razorclam with mousse and rocket puree.  Tomatoe capped with a Mimolette crisp.  Razorclam broth. | by ulterior epicure
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Third Course: Bar de ligne, dried ham, rocket on Mimolette salsify. Razorclam with mousse and rocket puree. Tomatoe capped with a Mimolette crisp. Razorclam broth.

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Taken on December 6, 2005