WARM PEEKYTOE CRAB, SHAVED HEIRLOOM CAULIFLOWER, MUSTARD CURRY SAUCE
byLE BERNARDIN – Chef Eric Ripert DIJON MUSTARD EMULSION 1/4 cup crème fraîche 1 tablespoon dijon mustard fine sea salt and freshly ground white…
LE BERNARDIN – Chef Eric Ripert DIJON MUSTARD EMULSION 1/4 cup crème fraîche 1 tablespoon dijon mustard fine sea salt and freshly ground white…