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Check my substack for the most addicting herb sauce recipe from Michelin Guide Herb and Wood. This is the craziest restaurant I’ve ever seen. 500 reservations a night, sometimes up to 700 guests. I truly believe these chefs are built different. Here are a few things I learned today that you can try at home! - 2% brine on shrimp keeps the them from going bad / turning black (salt by weight) - veal bones covered in tomato paste and roasted before using them for stock - mismo = same (in spanish) If
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man mác vài suy nghĩ trong anh 😌🫰 #substack
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