Château de Massillan
As Featured In...
From Food & Wine, Aug 2006
“After four years in France, Chiri knows all the finest purveyors in the region and uses their products imaginatively in his forward-thinking French menu: scallops with creamed leeks and truffle oil, warm lamb rillettes in Parmesan crème brûlée....” MORE>>
lastArticle = 8/2006 and lastAward =
