煎帶子伴黑松露菌醬, 牛柳伴大啡菇及薯蓉, 法式香橙梳芙厘

法國菜烹飪班

16-12-24-12-56-43-623_deco

:煎帶子伴黑松露菌醬, 牛柳伴大啡菇及薯蓉, 法式香橙梳芙厘

難度: 

: Joey Hui

: $ 500.00(實習)

:9-09-2017

: 12:00p.m. – 3:00p.m.

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