Gerard’s nougat glace w rasberry coulis and cremant de bourgogne louis picamelot is making me drunk on food.

Oh my. Chef Gerard Riversade came by and said do what u can with it. Nuts nougat and champagne is fantastic. U dont have to be french to get it. Such understated french elegance here. The bubbly is a perfect finish to the stimulating conversation on food orgasims and aphrodesiacs all evening w frenchman jean pierre lemoine.

 

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