相簿檔案
主菜_Lamb Shoulder slowly cooked under Vacuum (36hrs at 60C)_真空慢煮羊肩肉.JPG
主菜_Duck leg confit red cabbage_油封鴨.JPG
主菜_肉_Crispy Lamb Fillet Served with its own juice_脆皮羊肉菲力.JPG
主菜_肉_Beef Filet Pepper Sauce or Morels Sauce_牛菲利佐黑胡椒醬或羊肚菇醬.JPG
主菜_肉_Beef Cheeks with Foie Gras seared in a pan-fry_牛頰肉佐鵝肝.JPG