tony, get closer. you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it s perfect. is there a more perfect assortment of colors and textures. in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. think it s enough for the two of us? and then this. oh, my god. as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve a la royale, an almost completely disappeared, incredibly difficult preparation of wild hare.
tony, get closer. you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it s perfect. is there a more perfect assortment of colors and textures. in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. think it s enough for the two of us? and then this. oh, my god. as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve a la royale, an almost completely disappeared, incredibly difficult preparation of wild hare.
he has been making the same thing for 50 years. paul has an amazing respect for classic. the peasant classic. tony, get closer. you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it s perfect. is there a more perfect assortment of colors and textures. in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. think it s enough for the two of us? and then this.
expert tableside carving and service. he has been making the same thing for 50 years. paul has an amazing respect for classic. the peasant classic. tony, get closer. you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it s perfect. is there a more perfect assortment of colors and textures. in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. think it s enough for the two of us? and then this. oh, my god.
the peasant classic. tony, get closer. you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it s perfect. is there a more perfect assortment of colors and textures. in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. think it s enough for the two of us? and then this. oh, my god. as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve a la royale, an almost completely disappeared, incredibly difficult preparation of wild hare.