Kitchendecorated In Red

Scampi grilled or au gratin? Michel

- GDF 2011 -

Food precious, expensive, delicious, refined the material. The easiest way to taste and gorgeous would open them up and touch a hot surface on the side of the shell. Look no further. There is no mention of doing haute cuisine here, because otherwise the possible variations would be endless, though not always successful. Here we talk about to keep our feet on the ground and camouflage to avoid a great product with a heavy garlic gratin them very vulgar. Apparently greedy, the gratin comes back to you and you place it on the stomach making them forget the taste of the lobster and delicate moving The finish on a whirlwind return oily gastric similar to that which takes you back a fried too soaked with oil. Above is an example of how to ennoble the prawns and below on how to do the opposite apex of a mediocre and expensive dinner at a restaurant in the West that he also had moments of glory, because the media is Michelin Raspelli that led him to his time up with the star ratings and close to 15.5 / 20 mi. Now it remains very puzzling finding that has remained the Espresso unlikely to support a 15/20mi Giappun why, on a par with far more noble tables of the region, reaching to justify the price to the card ( average price of a flat card 40 € ) that leave da un minimo di 20 euro e vanno anche a 60 euro per i piatti più ricchi, dichiarando che la qualità si paga e indicando che la spesa media è di ben 120 euro .

Lieto di pagare la qualità della materia prima, ma mettendoci anche un minimo di valore aggiunto con il lavoro di cucina sarebbe ancora meglio, e finalmente giustificativo di una cena che se no decade nella mediocrità di tanti altri onesti locali da 13 dove latita la fantasia come qui, e non sarebbe un problema, anzi, ben venga la semplicità quando servita con un rapporto coerente al prezzo e con giudizioso e saggio rispetto della materia.

Giappun

Via Maonaira, 7

Vallecrosia (IM)

gdf