lots more shaved white truffle. this is crispy chicken skin escaveche. i m sliding this off right into my face. this is your portion of the salt roasted foie gras. and brian s going to come finish with a clementine sauce for you. light and flavorful. cocoches al piopio. this is squid ink sauce? awesome. secreto verico? the secret cut of the iberian pig. located underneath the front shoulder. this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold on. that we put the work doesn t mean it s good. when the food critics, they come and they say, the chef was not there.
goodness of the earth. you know the work that goes into creating a menu like this? hold on. that we put the work doesn t mean it s good. when the food critics, they come and they say, the chef was not there. and i look at the food critics saying this is almost like a lack of respect. who do you think these people are? where do you think they come from? what do you think their careers are? ever one of those amazing thousands of chefs, sous chefs that we have across the world, they are as good if not better than the guys that have their name on top with neon letter. guy: hey captain obvious, watch this! captain: when i m looking for a hotel with a wet pool,
cream, and served with more, lots more shaved white truffle. this is crispy chicken skin escaveche. i m sliding this off right into my face. this is your portion of the salt roasted foie gras. and brian s going to come finish with a clementine sauce for you. light and flavorful. cocoches al piopio. this is squid ink sauce? awesome. secreto verico? the secret cut of the iberian pig. located underneath the front shoulder. this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold on. that we put the work doesn t
cream and finished with more, lots more shaved white truffle. this is crispy chicken skin escaveche. i m sliding this off right into my face. incredible. this is your portion of the salt roasted foie gras. and brian s going to come finish with a clementine sauce for you. light and flavorful. cocoches al piopio. this is squid ink sauce? awesome. secreto verico? the secret cut of the iberian pig. located underneath the front shoulder. this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold on. that we put the work doesn t mean it s good. when the food critics, they come and they say, the chef was not there. and i look at the food critics saying this is almost like a
this is crispy chicken skin escaveche. i m sliding this off right into my face. this is your portion of the salt roasted foie gras. and brian s going to come finish with a clementine sauce for you. light and flavorful. cocoches al piopio. this is squid ink sauce? awesome. secreto verico? the secret cut of the iberian pig. located underneath the front shoulder. this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold on. that we put the work doesn t mean it s good. when the food critics, they come and they say, the chef was not there. and i look at the food critics saying this is almost like a