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2021-10-23
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𝒜 𝒹𝓇𝑒𝒶𝓂𝓎 𝒹𝒾𝓃𝒾𝓃𝑔 𝑒𝓍𝓅𝑒𝓇𝒾𝑒𝓃𝒸𝑒 𝒾𝓃 𝑜𝓃𝑒 𝑀𝒾𝒸𝒽𝑒𝓁𝒾𝓃 𝓈𝓉𝒶𝓇 𝓇𝑒𝓈𝓉𝒶𝓊𝓇𝒶𝓃𝓉 𝒜𝓃𝒹ō. 𝐹𝓇𝑜𝓂 𝓉𝒽𝑒 𝒸𝑜𝓃𝒸𝑒𝓅𝓉, 𝓂𝑒𝓃𝓊, 𝓈𝑒𝓇𝓋𝒾𝒸𝑒, 𝒻𝑜𝑜𝒹 𝓉𝑜 𝒶𝓁𝓁 𝒽𝒶𝓇𝒹𝓌𝒶𝓇𝑒, 𝒾𝓉 𝓈𝒽𝑜𝓌𝓈 𝓉𝒽𝑒 𝑒𝒻𝒻𝑜𝓇𝓉𝓈 𝓉𝒽𝑒𝕪 𝓅𝓊𝓉 𝒶𝓃𝒹 𝓉𝒽𝑒 𝒶𝓂𝒷𝒾𝓉𝒾𝑜𝓃𝓈 𝓉𝒽𝑒𝓎 𝒽𝒶𝓋𝑒. 𝟣) 𝒞𝒽𝑒𝒻 𝒜𝑔𝓊𝓈𝓉𝒾𝓃 𝒾𝓃𝓉𝓇𝑜𝒹𝓊𝒸𝑒𝓈 𝓉𝒽𝑒 𝑀𝑒𝒾𝒹𝑜 𝑀𝓊𝓃𝒹𝑜 𝒹𝒾𝓈𝒽 𝓉𝑜 𝑒𝓋𝑒𝓇𝓎 𝓉𝒶𝒷𝓁𝑒𝟤) 𝒜𝓂𝓊𝓈𝑒 𝐵𝑜𝓊𝒸𝒽𝑒 𝟥) 𝒟𝑒𝓅𝒶𝓇𝓉𝓊𝓇𝑒 - 𝟧 𝓇𝒶𝓌 𝒻𝒾𝓈𝒽𝟦) 𝟥 𝓉𝓎𝓅𝑒𝓈 𝑜𝒻 𝒷𝓊𝓉𝓉𝑒𝓇. 𝐹𝓇𝑜𝓂 𝓇𝒾𝑔𝒽𝓉 𝓉𝑜 𝓁𝑒𝒻𝓉 𝒾𝓈, 𝓈𝑒𝒶𝓈𝒶𝓁𝓉, 𝓍𝑜 𝓌𝒾𝓉𝒽 𝓈𝒶𝓀𝓊𝓇𝒶 𝓈𝒽𝓇𝒾𝓂𝓅𝓈, 𝓈𝑒𝓈𝒶𝓂𝑒 𝟧) 𝒪𝓋𝑒𝓇 𝒶𝓃𝒹 𝒪𝓋𝑒𝓇 𝒶𝑔𝒶𝒾𝓃. 𝒜 𝒹𝒾𝓈𝒽 𝓌𝒾𝓉𝒽 𝓁𝑜𝒸𝒶𝓁 𝓅𝒶𝓇𝓈𝓃𝒾𝓅 𝒶𝓃𝒹 𝓉𝑜𝓅 𝓌𝒾𝓉𝒽 𝒸𝓇𝒾𝓈𝓅𝓎 𝒸𝒽𝒾𝒸𝓀𝑒𝓃 𝓈𝓀𝒾𝓃𝟨) 𝐻𝒶𝓁𝒻 𝓌𝑜𝓇𝓁𝒹. 𝑀𝑒𝒾𝒹𝑜 𝑀𝓊𝓃𝒹𝑜 𝓌𝒾𝓉𝒽 𝓈𝓊𝓃𝒹𝓇𝒾𝑒𝒹 𝓉𝑜𝓂𝒶𝓉𝑜. 𝟩)
𝟣) 𝒞𝒽𝑒𝒻 𝒜𝑔𝓊𝓈𝓉𝒾𝓃 𝒾𝓃𝓉𝓇𝑜𝒹𝓊𝒸𝑒𝓈 𝓉𝒽𝑒 𝑀𝑒𝒾𝒹𝑜 𝑀𝓊𝓃𝒹𝑜 𝒹𝒾𝓈𝒽 𝓉𝑜 𝑒𝓋𝑒𝓇𝓎 𝓉𝒶𝒷𝓁𝑒
𝟤) 𝒜𝓂𝓊𝓈𝑒 𝐵𝑜𝓊𝒸𝒽𝑒
Amuse Bouche
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𝟥) 𝒟𝑒𝓅𝒶𝓇𝓉𝓊𝓇𝑒 - 𝟧 𝓇𝒶𝓌 𝒻𝒾𝓈𝒽
Departure - 5 raw fish
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𝟦) 𝟥 𝓉𝓎𝓅𝑒𝓈 𝑜𝒻 𝒷𝓊𝓉𝓉𝑒𝓇. 𝐹𝓇𝑜𝓂 𝓇𝒾𝑔𝒽𝓉 𝓉𝑜 𝓁𝑒𝒻𝓉 𝒾𝓈, 𝓈𝑒𝒶𝓈𝒶𝓁𝓉, 𝓍𝑜 𝓌𝒾𝓉𝒽 𝓈𝒶𝓀𝓊𝓇𝒶 𝓈𝒽𝓇𝒾𝓂𝓅𝓈, 𝓈𝑒𝓈𝒶𝓂𝑒
Homemade butter
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𝟧) 𝒪𝓋𝑒𝓇 𝒶𝓃𝒹 𝒪𝓋𝑒𝓇 𝒶𝑔𝒶𝒾𝓃. 𝒜 𝒹𝒾𝓈𝒽 𝓌𝒾𝓉𝒽 𝓁𝑜𝒸𝒶𝓁 𝓅𝒶𝓇𝓈𝓃𝒾𝓅 𝒶𝓃𝒹 𝓉𝑜𝓅 𝓌𝒾𝓉𝒽 𝒸𝓇𝒾𝓈𝓅𝓎 𝒸𝒽𝒾𝒸𝓀𝑒𝓃 𝓈𝓀𝒾𝓃
Over and Over again
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𝟨) 𝐻𝒶𝓁𝒻 𝓌𝑜𝓇𝓁𝒹. 𝑀𝑒𝒾𝒹𝑜 𝑀𝓊𝓃𝒹𝑜 𝓌𝒾𝓉𝒽 𝓈𝓊𝓃𝒹𝓇𝒾𝑒𝒹 𝓉𝑜𝓂𝒶𝓉𝑜.
Half world
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𝟩) 𝟤𝓃𝒹 𝓌𝒾𝓃𝑒 𝓌𝑒 𝒽𝒶𝒹 𝒶𝒻𝓉𝑒𝓇 𝒦𝓃𝑜𝓁𝓁 𝟤𝟢𝟣𝟫. 𝒥é𝓇ô𝓂𝑒 𝒢𝒶𝓁𝑒𝓎𝒶𝓃𝒹 𝐿𝑒𝓈 𝑅𝑒𝓉𝓇𝒶𝒾𝓉𝓈 𝟤𝟢𝟣𝟩
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𝟪) 𝒢𝒶𝓇𝒹𝑒𝓃’𝓈 𝓁𝒶𝓊𝑔𝒽. 𝟤𝟣 𝒹𝒶𝓎𝓈 𝐻𝑒𝓇𝑒𝒻𝑜𝓇𝒹 𝒷𝑒𝑒𝒻 𝓌𝒾𝓉𝒽 𝑔𝒾𝓇𝑜𝓁𝓁𝑒𝓈 𝓂𝓊𝓈𝒽𝓇𝑜𝑜𝓂
Garden’s laugh
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𝟫) 𝒲𝒾𝓉𝒽𝑜𝓊𝓉 𝐿𝑜𝓁𝒶. 𝒮𝒾𝓃 𝐿𝑜𝓁𝒶. 𝒜 𝒸𝓁𝒶𝓈𝓈𝒾𝒸 𝓈𝓅𝒶𝓃𝒾𝓈𝒽 𝓈𝑜𝓊𝓅 𝓇𝒾𝒸𝒽 𝓌𝒾𝓉𝒽 𝓁𝑜𝒷𝓈𝓉𝑒𝓇.
Without Lola
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13 views
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𝟣𝟢) 𝐼𝓉 𝓃𝑒𝓋𝑒𝓇 𝒽𝒶𝓅𝓅𝑒𝓃𝑒𝒹.
It never happened
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Petite Four
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