Some of you know how much I love cooking and how unscrupulously, I can boast about so-called achievements. But lemme tell you, today is different, I have a real motive to boast. In fact, Michelins guide ought to create a 4 Stars category. I elevated cooking to the rank of literature, Edible Literature. These things alone deserve a Pulitzer price. :) On the first 3 pictures, is a Guinea Fowl Terrine with pistachio, dried cherry & sage. Fourth photo is a Venison Terrine, with aromatic herbes from the boreal forest, cepes mushrooms and soaked dried raisins in a heavily peated Islay Single Malt Scotch.
Posted on: Sun, 24 Nov 2013 23:10:16 +0000