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And then there’s the chalkboard menu, which offers a brilliant market-driven selection of mostly Italian dishes, including several from Tondo’s native Sardinia (many of the wines are Italian, too).
So I went back to the open kitchen to say hello to Gedalof, and learned that he’d also worked at Thomas’s Keller’s The French Laundry, an experience that he found ‘invaluable’ and had done a stint with chef Pascal Barbot at L’Astrance.
To be sure, the food he cooked there was good, because he’s an excellent cook, but I missed the sheer charm and amiability of the dishes I ate the first time I discovered his cooking some six years ago.
After working in a variety of kitchens, including Cracco in Milan, Mirazur in Menton and with Giovanni Passerini at Rino in Paris, Tondo first really came on the Paris dining scene in 2012 when he launched an excellent restaurant, Roseval, deep in the 20th Arrondissement with British chef Michael Greenwold (today it’s called Dilia).
Onde, analisamos pedido a pedido, a fim de evitar fraudes e compras não autorizadas.
Ficou com mais alguma dúvida, fique à vontade para conversar com a gente.