On a branch with healthy shrub lichen served now something similar disgusting snails, but is in fac

Here we have so gathered outside Atelier Crenn; Dani, Heather, Anders and I to commit our 18-course menu at this two star establishment. As is customary when it will be really nice is it all very minimalist. It's barely even the restaurant's name can be read off.
Shima aji, considered the world's most delicious fish and prawns in cream of horseradish and coconut. In addition, deep-fried herbs and foam of potato.
This was our head waiter but there were several more, who carried out new cutlery and food. For each course was served a special wine and then told a somelier what it was we drank while another waiter put forward new glass and removed the urdruckna.
On a branch with healthy shrub lichen served now something similar disgusting snails, but is in fact delicious candied carrots. They tasted better than they looked and eaten with the fingers. But then it came naturally in a warm moist towel on the slate slab afterwards.
And now, one of the evening's highlights. Dominique Crenn himself, the only woman who received two stars in Guide Micheline come in and switch a few words with us. I ask if she has written a book about his cuisine, and she says that she is doing it now and that I can get to buy a signed copy next year. Guess where I'm multivac going ....
Guinea fowl with truffles, herbs and dried, smooth leaves of cabbage
After four hours-over-we had, Anders, Danielle, Heather and I have eaten our way through this night, and strange as it may seem, given the tiny portions, so I was really full afterwards. But here you go well not really to be measured, but to experience the gastronomy as Fine Art and get to feel really authentic multivac luxury and significant.
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