Oysters, shrimps, scallops and hot wine comfortably share a Montmartre food stand.
Update: thanks to chef Yves Camdeborde for "getting" my tongue-in-cheek take on 3/2 post Bistronomy a now over-used term - bistro + gastronomy - that came about thanks to him.
Update: thanks to chef Yves Camdeborde for "getting" my tongue-in-cheek take on 3/2 post Bistronomy a now over-used term - bistro + gastronomy - that came about thanks to him.
See 10/2017 post Flying pig
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