"Sous chef Sergio Miquel Jose Antonio Juan Lopez puts the finishing touches on his specialty Plateau de Boeuf et de Fruits de Mer in the kitchens of the Hotel Bemelman, much to the terror of his waitstaff, who will be fired of they let the dish topple over before it reaches it's diner."
I think this will be the last b&w piece before colorizing for awhile and I'll go back to straight color painting. It's getting tedious. Hope you enjoy!
Excellent! No wonder it's $498 a plate!
ReplyDeleteand worth every penny!
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