Akelare
 |
March 2005 |
 |
N |
 |
The Salvatore Dali of cuisine, Akelare's tremendous labor intensive technique create texture and forms that is mind boggling. |
 |
King prawns with new shell, Roasted Pigeon in a quince tambourine, Iberian Bacon and raw jelly vegetable stew |
 |
http://www.relaischateaux.com/akelare |
 |
Menu |
Click a picture to see a larger view.
