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Kyoto –
“Just a bit extra,” Alain Ducasse says, taking a look at one in all my wine glasses.
The waiter instantly corrects his pour, including a splash extra Chateau Minuty rose. Inside Muni, the world-class chef’s restaurant in Kyoto, he’s at turns vital of some missed element, after which ebullient, praising the Kyoto wagyu with broccoletti and black truffle.
“J’adore,” Ducasse says, sniffing his wine.
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