COMMAS
A curated menu by Judith Leclerc for an evening in the Commas Paris showroom. Ricotta in fig leaf oil, tsukemono on shiso, and peach kōso with peach kernel liqueur, overlooking Place des Vosges.
A curated menu by Judith Leclerc for an evening in the Commas Paris showroom. Ricotta in fig leaf oil, tsukemono on shiso, and peach kōso with peach kernel liqueur, overlooking Place des Vosges.
