Julien Poisot

Posts: 3

Entrecôte steak, Swiss chard bonbons and truffled dauphinoise potatoes

Entrecôte steak, Swiss chard bonbons and truffled dauphinoise potatoes

October 14, 2019
Lobster served hot and cold with lobster claw and squid ink ravioli

Lobster served hot and cold with lobster claw and squid ink ravioli

October 12, 2019
Duck foie gras with stuffed artichokes

Duck foie gras with stuffed artichokes

October 10, 2019