jumping someone else's train

here is the restaurant's current amuse.
tomato sorbet, tomato dice with watermelon and basil seeds, and tomato water poured tableside.
of course, the pastry guy (me) has to scoop the quenelle. 
when will they learn?


christopher ford said...

this is so ironic because we just put smoked tomato and yuzu sorbet on the other side and the same situation... "can you quenelle for me?" haha

Simone Pier said...


Sam said...

Its not just my kitchen where the Pastry guys do the quenelles then!

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