Lobster Thermidor, Comme Ça

As part of the new prix fixe Bistronomy menu, where chef Brian Howard has translated his travels in eating into five fantastic courses, lobster Thermidor is the final savory dish before dessert arrives. The menu must be ordered for the whole table, so have no fear when the whole lobster arrives split down the middle and overflowing with the lobster meat, creamed in an aromatic cognac sauce. It’s rich and heavy, and a seemingly fitting end to a meal this decadent.



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