Gerard’s nougat glace w rasberry coulis and cremant de bourgogne louis picamelot is making me drunk on food.
September 3, 2010 By Leave a Comment
Oh my. Chef Gerard Riversade came by and said do what u can with it. Nuts nougat and champagne is fantastic. U dont have to be french to get it. Such understated french elegance here. The bubbly is a perfect finish to the stimulating conversation on food orgasims and aphrodesiacs all evening w frenchman jean pierre lemoine.