We used to work together
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The problem when the freebie flourishes are so gorgeous is that they set the bar exceedingly high for the proper dishes. Not all of those hurdled it cleanly, though one that did was Nick’s starter, a medley of poached Loire Valley rabbit loin with a rabbit chorizo bolognese, white polenta, Pテゥrigord truffle and too much else to list in the absence of a four-page supplement. “This rabbit is amazing,” he cooed. So it was. I have never eaten better rabbit. The saving grace of my “cured and torched” salmon, on the other hand, with smoked aubergine, Portland crab, yogurt and coriander, was that there was so little of it. The salmon tasted like something John West would think twice about sticking in a tin.