Smokehouse Comes To Chiswick
The spuds start off well - boiled so that they are fluffy first, then mercilessly roasted to form a hard exterior, and later crusted with a thin layer of solid caramel that cracks in the best way.
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The spuds start off well - boiled so that they are fluffy first, then mercilessly roasted to form a hard exterior, and later crusted with a thin layer of solid caramel that cracks in the best way.
Provincial villages can be remarkable hubs of food , and the rustic mess of small-town cuisine can be had in many guises around London, including from the kitchens of Cigalon.
The phrase used 'douceur de vivre’ (sweetness of life), is adopted with ease and, like its Basque muse, Comptoir Gascon focuses mainly on duck, foie gras and truffle.