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Manresa: post dessert: egg shell of banana mousse, cocoa nibb crunch, walnut ice milk, shaved walnuts.  Petit four.
6 Jun 2011 01:38

Manresa: post dessert: egg shell of banana mousse, cocoa nibb crunch, walnut ice milk, shaved walnuts. Petit four. 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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Manresa: Rstd porcelet, belly, whey-cooked grits, ramp pesto, rstd ramps, Manresa: post dessert: egg shell of banana mousse, cocoa nibb crunch, walnut ice milk, shaved walnuts.  Petit four. Manresa: tasted 12 dishes, all unique expressions of place&Chef Kinch's connection to Love Apple Farm.Pic of menu
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