Buddy-mooning in Biarritz This first shot is everything..capturing that moment my best friend and team mate ( now wife 👏) doing our restaurant homework in search of the best meal available in town. Shot by our buddy-moon companions @kt_austin & @paulgreeneofficial who are two of the most loving souls we are so grateful to have in our lives. #honeymoon#buddymoon#france#biarritz
We are at it again!! @mikeyball88 and I had so much fun at the last cocktail collab dinner we are doing it all again with a winter twist.
7pm Tuesday July 3rd @parisbutter 6 cocktails delivered amongst a food x cocktail journey.. a night where we re-wright the rules on food & drink pairings $149pp We have a very limited number of seats so get in quick. Book online or by email www.parisbutter.co.nz firstname.lastname@example.org
Meet Big Red (aka Paul) This guy is coming up on his 5th year cooking with me which has seen us at 4 different restaurants over 2 continents.
He walked into my kitchen to work for me with nothing but a dream of wanting to learn and progress just taking it as it comes. He now finds himself in a place where he works with me and not for me as an integral part of the business. Often there is a leader and a visionary that is given all of the glory but anyone who has worked in a kitchen knows that it is the workhorse standing behind that person that deserves all of that praise. This is that man . There is nobody I would rather see standing behind the pass @parisbutter or @restaurantlepetitleon to know it’s in safe hands than @paul_bigred .. in the last 6 months we have done something special changing the way we look at work and for the first time in a very long time really enjoying cooking for all of the right reasons. Thank you brother... strength and loyalty are fading qualities in the workplace that you are bringing back 🙏
Version 1.0 work in progress Chocolate | mushroom | truffle Dark chocolate mouse, milk chocolate “truffle”, truffle ice cream, 5 spice mushrooms, thyme and white chocolate ganache For the love of food, we had a lot of fun creating this dish