A starter of asparagus and sorrel, created by Belgian chef Gert De Mangeleer, is seen in the kitchen of Hertog Jan, the country's latest three-star Michelin restaurant, in Bruges March 29, 2012.
Chef & Sommelier Sequence Red White Wine Champagne Flute Crystal Glasses 6/12 | eBay
Willows Lodge: Recipe and Interview With Chef Bobby Moore & Sommelier Matt Davis