Cooking and Baking

Speaking of rose water...

I just had lunch at L'École. For dessert, I chose the rhubarb consommé with crème fraîche mousse. The mousse had a hint of rose water in it! It was served with sliced strawberries and a super thin strip of rhubarb that seemed to be slightly candied and dehydrated, sort of like fruit leather in texture, but thinner, and the ingredient was still in it's whole form. Delicious. If you're in the city, I recommend swinging by.

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