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LA Chef's plates: poached sturgeon by David LeFevre at LAFW

Slow poached  sturgeon with roasted beets, orange, horseradish creme fresh, dill and rye croutons by Chef David LeFerve
Slow poached sturgeon with roasted beets, orange, horseradish creme fresh, dill and rye croutons by Chef David LeFerve
Image courtesy of SHGfoto
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