Signature brill recipe at Michelin-star restaurant Behind by Chef Andy Beynon in London. #brill #beurreblanc #recipebaranda paranda para [Musik] 5 Comments @koroleva_____family 5 months ago 😍❤️ @lorencalfe6446 4 months ago The caviar should not be stirred into the sauce since it may rupture and ruin its beauty. Better to tweezer or spoon it on when adding finishes to the plating. @kevinharris3641 4 months ago "Enjoy your bite, Sir. That'll be $2,800." @bubaks2 4 months ago Hope this be part of a 25 course meal @success...324 4 months ago ..The feeling of the eating food shall make one feel special that's the thing these restaurants shall full fill…This one didn't!!!Write A CommentYou must be logged in to post a comment.
@lorencalfe6446 4 months ago The caviar should not be stirred into the sauce since it may rupture and ruin its beauty. Better to tweezer or spoon it on when adding finishes to the plating.
@success...324 4 months ago ..The feeling of the eating food shall make one feel special that's the thing these restaurants shall full fill…This one didn't!!!
5 Comments
😍❤️
The caviar should not be stirred into the sauce since it may rupture and ruin its beauty. Better to tweezer or spoon it on when adding finishes to the plating.
"Enjoy your bite, Sir. That'll be $2,800."
Hope this be part of a 25 course meal
..The feeling of the eating food shall make one feel special that's the thing these restaurants shall full fill…
This one didn't!!!