Saturday, November 9, 2013

La Badiane, Hanoi



{ Crab “remoulade” in ginger essential oil, beetroot Carpaccio & Dalat asparagus }


{ Australian grilled beef tenderloin in five peppers, rolled Gorgonzola risotto & coppa }



{ Pan-fried scallops, braised leeks in coriander & orange, squid ink pasta,
white wine curaçao emulsion }



{ Pear-banana crumble, cherry sorbet & chocolate sauce }


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