A vintage dish of mine. It is a Sunflower Crusted Tofu/ Pickled Shallots/ Ponzu Emulsion. Works best with house made tofu. Great item for all those beautiful, healthy angelinos out there. JM
Once again, a rooted combination in the heart of a French man. Here my Sous Chef Gavin made a beautiful Fennel-Pork Sausage. Served with Beluga Lentils/ Whole Grain Mustard/ Pickled Beet- Frisee Salad. JM
A Modern Classic. A timeless combination of of Short Ribs/ Dry Aged Beef/ Celery Root Puree/ Winter Root Vegetables/ Pomme Pont Neuf/Pickled Beet Greens. Just a nice polish on an great staple. JM