Le Patio De La Table Ronde

Escargot is an acquired taste but surprisingly it was prepared differently in different parts of France.. In Paris it was how we know it with the shell whereas in Toulouse it was prepared by baking it in it's oil

This is a savoury version of the panna cotta.. It's really creamy and silky smooth panna cotta with the toppings of baked tomatoes and crispy bacon to add different dimension of texture and flavours

Really beautiful yet simple plating with pesto and shave Parmesan cheese with squeeze of lemon juice which is simple and enticing with abit of acidity for the start of a dinner