I photographed Bijoux for the current issue of Modern Luxury Magazine. I was really impressed with the creativity of these plates!
Pictured above: Kataifi Wrapped Prawn | crab cake, navel orange, fennel.
Lemon Sole | melted broccoli, radish salad, truffle froth.
English Pea Agnolotii | texas carrot puree, parmigiano-reggiano, beurre noisette.
Rhubarb Crustade | Fresh berries, texas peach, syrah sabayon.
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