THE SMART TRICK OF FINE DINING TRONDHEIM THAT NO ONE IS DISCUSSING

The tasting menu experienced several contemporary spins on common Filipino dishes I grew up with, like adobo with mushrooms and mussel emulsion along with a halo-halo granita.It is coated in the loaded and creamy blanket of cognac sauce. Provide it with truffle fries or chateau potatoes (see recipes beneath).Spark Opposition amongst attendees by we