 New York Times | Strolling in Paris, With Menus in Mind New York Times tartare; the ceviche of trout with passion fruit and ginger; the raw scallop in a superhot stone bowl, into which is poured a curry broth (overcooking both scallop and broth, but it's a fun presentation); or the perfectly cooked fish and meat that ... |
Wednesday, April 17, 2013
just 4 fun
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