Tiny teasers: Amuse bouche of crispy French snails in brick pastry, fried frog leg with garlic cream and Comte cheese gougeres. Photos: KID CHAN STUDIO
It’s more interesting when les chefs cook together.
THE amuse bouche arrives, a fried frog leg on a large white plate next to its garden friend, the snail, encased in a cloud of flaky pastry.
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