Eric Bolyard
La Compagnie des Vins Surnaturels | New York | September 2016
FEATURED DISHES
Scallop Crudo, Shaved Burnt Celery Root, Banyuls Vinegar, and Brown Butter
Squash Carbonara, Farm Egg, Jamòn Ibèrico, Black Truffles, Shiitake Mushrooms, Black Pepper, Pecorino-Romano, Maldon Sea Salt, and Nasturtium
Skirt Steak Tartare, Cucumber, Mint, and Saigon Sauce
Roasted Cauliflower, Amontillado Sherry, Capers, and Pistachio
PHOTOS: BRIANA BALDUCCI
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