石板板
自从我前一段时间到达巴黎以来，许多食物的趋势已经滑入我们的词汇量。From appetizers served in Chinese-style spoons, to the alarming addition of adding sugar to savory hors d’oeuvres, I’ve learned to become diplomatic when faced with a plate lined with white porcelain spoons with a dollop of minted pea puree topped with a touch of crème fraîche and…
