I had lunch at Magma last week in Paris. A good time was had. I could say more but my colleague is a good enough food photographer. I appreciated the poached lamb brain.
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Your colleague’s pics are indeed clear, but a bit of description would clue us in re varieties of fish, seasonings in sauces, textures. Maybe more if/when you have time?
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Im not smart enough to know or remember any of those things.
