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Week 4 of Art Culinaire, where we plate dishes from Thomas Keller's French Laundry. A fun presentation appetizer. Wasn't a fan of the overly truffle flavour of the custard. The texture, flavour, and odor made my mind reel in horror thinking "rotten egg". But the ragout and chive chip by themselves were good.
Category Photography / Miscellaneous
Species Unspecified / Any
Size 960 x 1280px
File Size 113 kB
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