Blog
【Recipe: French Lobster Bisque】
The most traditional way to make lobster bisque is to make with a stock made of whole lobster shells ...
【Recipe: AOP Bouchot Mussels】
Calling out to all seafood lovers!
It's bouchot mussels season right now!!!
Among all th ...
It's bouchot mussels season right now!!!
Among all th ...
【第一章：食材演進】
四季的更替、日月的轉移、人情的冷暖、人生的苦短，這些都是老生常談的因循之事，卻是恆久不變的定律，「品鱻」的存在，就是為大家在定律當中發掘新鮮事，邂逅新味道。 ...