Homepage www.gourmetnyctv.com Facebook https Michelin star chef cooks and plates his award winning food. www.picholinenyc.com The video produced by Pure Soul Productions Inc. http Dishes are (in order of appearance) Heirloom Beets and Apples Mâche, Horseradish-Mustard Coulis Scottish Wood Pigeon Caramelized Endive, Sweet Potato Fondant Diver Sea Scallops "Rossini" Sunchoke, Truffle, Foie Gras-Pistachio Dressing Sea Urchin Panna Cotta Chilled Ocean Consommé, Caviar Tuna "Napoleon" Flavors of the Riviera, Olive Oil Ice Cream Sheep's Milk Ricotta Agnolotti Artichokes Barigoule, Bottarga, Parsley Pistou Passion Fruit "Cannoli" Coconut Tapioca, Exotic Fruit Souppearance Chocolate Cremeux Pistachio Textures, Red Currant Sauce About Picholine aking its name from the small, tender green olive harvested in the Mediterranean, Picholine opened its doors at 35 West 64th Street in October of 1993. "It instantly became one of the best restaurants around Lincoln Center," according to The New York Times, which gave Picholine a prestigious three-star rating. The menu at Picholine showcases "the ferocious commitment to quality and the restless inventiveness of its chef-owner, Terrance Brennan," stated The New York Times. Featuring the highest quality seasonal ingredients, his French-Mediterranean dishes are original interpretations of classic flavors from France, Spain and Italy. Delectable "preludes" include Sea Urchin Panna Cotta with Chilled Ocean Consommé and Caviar, and Crisp ...
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