David Meyers
Verjus | San Francisco | April 2019
FEATURED DISHES
Duck and Cherry Tort, Pork Tenderloin Wrapped in Country Ham, and -Rustic Pate en Croute
Scallop, French Butter, Spinach, Shallot, and Lemon
French Omelette, Stewed Onions, Boursin Cheese, and Fleur de Sel
Duck Confit, Swiss Chard, Pickled Quince Purée and Duck Jus
Photography by Kim Van Liefferinge
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