May 20, 2011|
Jacques Pourcel is cooking up a wonderfully unique dinner at Maison Pourcel this weekend on May 21 and 22. Together with Guillaume Galliot and Christophe Lerouy, he is going to present an extensive eight course menu, including fresh royal crab with carrots and Granny Smith apple, and seabass filet in Sichuan pepper. Sit down and enjoy a symphony of tastes orchestrated by three maestros. 998rmb per person.