"The chefs at MICHELIN-starred Bâtard in New York City serve a buttermilk panna cotta accented with a small dice of a lemon verbena syrup-soaked grapefruit and Cara Cara and blood oranges."
"The chefs at MICHELIN-starred Bâtard in New York City serve a buttermilk panna cotta accented with a small dice of a lemon verbena syrup-soaked grapefruit and Cara Cara and blood oranges."