A warm sashimi of kingfish is topped with dollops of caviar and served tableside with shallots, garlic, white wine, mussel stock, butter, and lemon juice
Le Bernardin, New York City...
Michalene Busico
from Fine Dining - Robb Report – Your Global Luxury Resource http://robbreport.com/fine-dining/slideshow/these-five-chefs-are-reinventing-caviar-service/eric-ripert
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