2019 ended with a feast. On the menu were seven courses where we tried to balance colour, flavour and texture. I helped in building the menu with Yasaman Owrang and John Eppink and made the soup.
2019 ended with a feast. On the menu were seven courses where we tried to balance colour, flavour and texture. I helped in building the menu with Yasaman Owrang and John Eppink and made the soup.
๐ฬถ๐บฬถ๐ฬถ๐ฬถ๐ฬถ๐บฬถ๐ฬถ ฬถ๐ฬถ๐ฬถ๐ฬถ๐ฬถ๐ฬถ๐ฬถ๐บฬถ 