The crew from Chicago's Nomi spreads out into the Beard House Greenhouse to plate dozens of foie gras brûlees with toasted brioche, hazelnuts, and herbs. See more images of chef Christophe David's contemporary French dinner here.
(Photo by Philip Gross)
The crew from Chicago's Nomi spreads out into the Beard House Greenhouse to plate dozens of foie gras brûlees with toasted brioche, hazelnuts, and herbs. See more images of chef Christophe David's contemporary French dinner here.
(Photo by Philip Gross)
