Hippoporizontalité 3
2 October 2006
The kitchen after a 21-people-5-course-goodbye-dinner-party. Dinner was thought, organised, made by and for a friend leaving to play bass in the Thunder Bay symphonic orchestra. We had terrine de saumon florentine, crème de rapini with lard fumé, slow cooked ox tail, a simple salad mixte and pêche melba to finish it off. And wine. Lots of wine.
