Eric Leveillee
Marigold Kitchen | Philadelphia | January 2019
FEATURED DISHES
Rommegrot, Cured Mutton Heart, Pickled Pumpkin, and Almond Bechamel
Hay-roasted Celery Root, Koji Mole, Whey Caramel, and Smoked Juniper
Wild Pheasant, Elderberry, Chestnut, Sorrel, and Oats with Pheasant Broth, Fermented Currant, and Pine Mushrooms
Aged Beef, Garum, Root Vegetables, and Fermented Pumpkin
Photography by Will Blunt
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