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Chef Joel Antunes of Joel —
Atlanta, GA
November 2006 |
The Kitchen at Joel
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Wild Patrician Salmon Sashimi, Sushi Rice, Dijon Mustard Ice Cream
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Sauteed Snails Antiboise, Capers Cappelletti, Nicoise Olives |
Sauteed Rouget, Shrimp Ravioli, Red Pepper, Piperade Sauce |
Baba, Vouvray-Poached Pear, Peanut Butter Ice Cream |
Napoleon with Praline Cream |
Mont Blanc with Chestnut Cream, Meringue, Chantilly |
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