Eric Bolyard
Compagnie des Vins Surnaturels | New York | December 2018
FEATURED DISHES
Cured Raw Scallops, Shaved Roots, and Yuzu Kosho
Fingerling Potatoes, Egg Yolk Vinaigrette, and Bottarga Breadcrumbs
Braised Octopus, Squid Ink Rice, Garlic, and Pimentón
Alsatian Braised Pork Shank, Choucroute, Wine Crèpes, and Mustard
Photography by Antoinette Bruno
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