Silversage
Head Chef
We had our holiday dinner today. Seared duck breast with an orange/ginger/grand Marnier gastrique. Pureed parsnip and grilled asparagus.
Ooh la laLobster Thermidor a Crevette with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and spam.
CD
April foolsOoh la la
Well, yeah. I still thought that was a funny reply.April fools