tag: paul liebrandt

thewanderingeater.com

Slow cooked egg, asparagus veloute, Parmesan crumble, sorrel taught by Chef Paul Liebrandt of Corton during New York Culinary Experience weekend.

Slow cooked egg, asparagus veloute, Parmesan crumble, sorrel taught by Chef Paul Liebrandt of Corton during New York Culinary Experience weekend.

ulteriorepicure.wordpress.com

Foie gras with hibiscus-beet gelee. It

Foie gras with hibiscus-beet gelee. It's served with brioche. Corton, New York.

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