'S EVENTS:

February 2007

Oysters and Crémant…
the season of feasting in France continues well past the New Year.

A classic French lunch easily begins with a plate of six or twelve oysters, simply cleaned, opened and eaten raw with lemon and accompanied by bread and butter and a dry white Muscadet
or of course a glass of Crémant.
 

• Joe Beef - Scott meets Fred - January 10th, 2007 menu pictures