aioli sauce :
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- What makes a restaurant 'a restaurant' in France?
French chef Cyril Rouquet delicately adds a splatter of his homemade beetroot and aioli sauce and places an edible flower as he dresses his dish of the day – parsley bread-crumbed fish on a bed of seasonal vegetables – for the busy lunch service in his Louvre Bouteille restaurant.
June 24, 2013 - Christian Science Monitor via Yahoo! News