Charles W. wrote:Let me get this straight. One of the leaders of defining an American cuisine is Chez Panisse?
Charles W. wrote:Let me get this straight. One of the leaders of defining an American cuisine is Chez Panisse?
Fernando Martinez wrote:What about Canette Rotie aux Navet, or Troncons de Colins Poche, sauce Hollandaise, or Filet de Barbue Duglere. Ron 5 weeks ago I probably had not idea of what you were talking about but I have cooked more that 100 French dishes in the last 5 weeks that I'm actually craving some Cuban food right now or anything else actually.
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