Carre Des Feuillants

Click on any photo to see a larger version
Crayfish, Foie Gras and Veal Sweetbreads in Jelly Wild Turbot, Caviar, Cauliflower Semolina Best End of Lamb from Les Pyrenees, The Leg Slowly Cooked in Clay Rhubarb in a lukewarm Shortbread, Candied in Rice Pudding, In Gariguettes Jelly