DINING NOTES RESTAURANT NEWS
CHARLOTTE OBSERVER
… from 5 to 11 pm On the menu: roasted garlic soup with black
pepper tuile; foie gras au torchon with brioche, fig chutney and
arugula; diver scallops with wild mushrooms; venison with pumpkin cake
and crispy collards; an…
BRUSSELS, WORLD CAPITAL OF CHOCOLATE
BEND BULLETIN
They are breaking away from traditional PRALINES ? which Belgians
classify as [...]
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