There were many things to love about this meal, three of them being the ventrèche, jambon de Bayonne, and filet mignon that made up the plate of Basque charcuterie we started with.
Read MoreBarbra Austin
Eating, drinking, and writing in Paris
September 21st, 2009 § 0
There were many things to love about this meal, three of them being the ventrèche, jambon de Bayonne, and filet mignon that made up the plate of Basque charcuterie we started with.
Read More