Starters Pressed foiegras with risotto, igs and dark red plum jelly by Marc de Passorio Meat "Maghreb" dried plum and fig spheres by Martín Lippo See all your recipes
Starters Pressed foiegras with risotto, igs and dark red plum jelly by Marc de Passorio Meat "Maghreb" dried plum and fig spheres by Martín Lippo See all your recipes