French cuisine

Roses and croquettes

Roses and croquettes

VicentaLakin

I'VE BEEN STUBBORN AND Q THINKS THAT FOOD IS MOST IMPORTANT TO TASTE. HOWEVER, IT HAS TO BE ACKNOWLEDGED THAT BEAUTIFUL FOODS ARE OFTEN MORE ATTRACTIVE AND APPETITEFUL. AND MAYBE A LOT OF PEOPLE WOULD SAY, "IT'S ONLY PROFESSIONALLY TRAINED COOKS WHO CAN MAKE THOSE FINE MODELS. YEAH, I THOUGHT SO BEFORE. BUT IT WAS THROUGH THIS NEW WAVE OF THE KYUSHU TRIBUNE THAT IT BECAME CLEAR THAT THERE WERE MANY OF THE FORMER FOLK MASTERS, AND THAT SOME OF THEIR PREDECESSORS WERE NO LESS SKILLED THAN PROFESSIONAL CHEFS. IT WAS CLEAR THAT IT HAD NOTHING TO DO WITH THE PROFESSION, BUT ONLY WHETHER IT HAD A REAL PURPOSE TO DO IT. A LOT OF SIMPLE FOODS, WITH A LITTLE CARE, CAN TURN UGLY DUCKS OFF. TODAY'S "ROSE CREAS" IS ACTUALLY A LITTLE EXPERIMENT THAT I'VE EVER SEEN, INSPIRED BY THE "ROSE CREAM." I KNOW IT'S NOT PERFECT AND THERE IS MUCH THAT CAN BE IMPROVED, BUT IT'S STILL FULL OF LOVE. ROSES AND CROQUETTES FOR YOU WHO ALSO LOVE ROSES
French lamb chops

French lamb chops

VicentaLakin

THE FRESH COOK LAMB CHOPS ARE IMPORTED FROM AUSTRALIA, WHERE MEAT IS AN ALL-NATURAL PRODUCT AND IS NEVER MANUFACTURED USING ARTIFICIAL ADDITIVES. ALL THE LAMBS HAD GROWN UP IN GREEN PASTURES ON AN ONION, AND THE MEAT WAS SWEET, THANKS TO AUSTRALIA ' S CLEAN AND CLEAN ENVIRONMENT. AUSTRALIAN SHEEP ARE SKINNY AND LOW CHOLESTEROL COMPARED TO OTHER ANIMAL PROTEINS. FRESH AND JUICY LAMB CHOPS, MUSTARD WITH STRONG OL' MUSTARD SAUCE, CURDED WITH BUTTER, FRAGRANCE. AND WITH A VEGETABLE SALAD MIXED WITH GOAT CHEESE, I'M AFRAID THOSE WHO DO NOT EAT LAMB STEAK WILL NOT BE TEMPTED
French wine foie gras

French wine foie gras

VicentaLakin

It's always a small piece of food at a Japanese food store, but it's expensive, and it's too expensive to eat, but it's better to do it on its own. It's a red wine, it's a big French meal, it's the top of the tongue, it's a real entrance, it's a perfect taste. It's twice made of blueberry sauce and strawberry sauce, and it's not very different. It's a good one, it's more hierarchical than foie gras in a restaurant, because, in general, the sauce in the Japanese is more monolithic。