Crisped Barbarie Duck Breast Calvados
Kunz’s dishes reflect his travel and educational experience. They marry classic French technique with Pan-Asian flavors and ingredients that he became familiar with in Singapore as a child and later in Hong Kong, where he worked as a chef for five years. He layers techniques from Europe, India, China, and Southeast Asia in his work. In 1994, Ruth Reichl, a food writer, chef, editor, and producer, awarded Kunz a four-star review in the New York Times, the first she had ever given.
Have you ever thought about including a little bit more than just your articles? I mean, what you say is important and everything. Nevertheless think of if you added some great visuals or videos to give your posts more, “pop”! Your content is excellent but with pics and video clips, this blog could certainly be one of the greatest in its field. Awesome blog!
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