Cook the Book: Wine Bar Food
cheese.
Make double what you need and freeze the leftovers or eat for lunch.
I roast a chicken several times a month and love using the leftovers to make stock - i can never go back to canned.
A flute of Champagne with pomme frite (it must be fried to perfection) with an anchovy mayonaise to dip into.
I enjoy a poached egg on toasted brioche topped with a slice of prosciutto and drizzled with just a touch of honey.
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