Backstage: Les Amis D’Escoffer Society – A Few Moments with the Executive Committee by Dean Silva | Feb 10, 2019 | FEATURED CHEF VIDEOS
Backstage: Les Amis D’Escoffer Society – Preparing and Plating – Dry Age Beef Rossini, Seared Fois Gras, Fried Brioche, Wild Mushrooms, Haricots Verts & Perigourdine Sauce by Dean Silva | Feb 10, 2019 | FEATURED CHEF VIDEOS
Backstage: Chef Pierre Khodja – Plating his Roasted Rabbit Saddle, Pistachio & Fennel by Dean Silva | Feb 10, 2019 | Uncategorized
Backstage: Les Amis D’Escoffer Society – A Few Moments with the Executive Committee by Dean Silva | Feb 10, 2019 | Uncategorized
Backstage: Les Amis D’Escoffer Society – Preparing and Plating – Dry Age Beef Rossini, Seared Fois Gras, Fried Brioche, Wild Mushrooms, Haricots Verts & Perigourdine Sauce by Dean Silva | Feb 10, 2019 | Uncategorized