 New York Times | 36 Hours in Cannes, France New York Times The kitchen also mixes the classic and the kooky, providing table butter spiked with pistachios and Parmesan cheese, and serving an apple-and-spice tarte Tatin as a first course topped with a ball of goat cheese instead of ice cream. Equally fun, a ... |
Thursday, April 18, 2013
Fleas
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