www.todaysworldkitchen.com Chef Alessandro Frau's Sous Vide Octopus Salad Marinated in Extra Virgin Olive Oil, Lemon, Vinegar, Fennel Leaves, Celery and Taggiasche Olives. www.todaysworldkitchen.com
Пікірлер: 5
@jeromebuthello93184 жыл бұрын
I don't see the reason why this restaurant is not awarded a Michelin star yet. That is wonderful work.
@TodaysWorldKitchen4 жыл бұрын
Hi Jerome, we totally agree! Alessandro is also an Iron chef winner too.
@jamzalmarri7 жыл бұрын
I shall visit your restaurant next time i am in Phuket.