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Week 4 of Art Culinaire, where we plate dishes from Thomas Keller's French Laundry. Tuna carpaccio (raw, thin strip of meat) with tapenade (anchovy, and olive pesto...kinda), paprika dipped hard boiled quail egg, frisee, fried capers, bell pepper, and fennel salad, and a brioche crouton.
Category Photography / Miscellaneous
Species Unspecified / Any
Size 1280 x 960px
File Size 138.1 kB
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