Pied de Cochon: DecadenceJune 3, 2007
Just a few pictures from latest visit to restaurant au Pied de Cochon:
Taragon Deer Tongue: Demi Glace, Béarnaise, Dijon
Lobster Roll:1 1/2 Pound Lobster with mayo and greens, melted old cheddar and Torchon Foie Gras, with a bit of demi glace on brioche bun.
Wonderful person who made the roll, much self-restraint was necessary to not jump the bar and give her a thank you hug for that decadent treat.