Food Republicのインスタグラム(foodrepublic) - 10月28日 00時38分

@DOMINIQUE ANSEL BAKERY the chef behind the #Cronut, breaks down his new original creation, the Egg-Clipse: squid ink brioche, garlic mashed potatoes, mushroom béchamel and confit egg yolks. Watch the second episode of #PlateDeconstruction at the link in our profile.

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