|Sunday, Feb 17, 2013 - 6:00 PM
"The Egg First!"
Jacques begins with hard cooked eggs used as a garnish in asparagus fans with mustard sauce. Seared in moments, scallops grenobloise is served with potato gratin with cream. G
|More on LEARN/CREATE (MT)|
|No upcoming shows in database|
|Previous on LEARN/CREATE (MT)|
|No Past shows in database|