Baked Eggs with Spinach, Mushroom, Smoked Salmon Cream, and Toast
2 of 10
French Toast with Caramelized Pineapple, Bacon and Cream
3 of 10
Cinnamon Pancakes, Apple and Raisin Compote, Maple Syrup, and Whipped Cream
4 of 10
Spinach Tartelette with Brie, Smoked Salmon, and Poached Egg
5 of 10
Spinach Tartelette with Brie, Smoked Salmon, and Poached Egg
6 of 10
Chef Laurent Loudeac
7 of 10
Chef Laurent Loudeac of Hippopotomus at the Museum Hotel - Wellington, New Zealand
Photo: Antoinette Bruno | March 2010
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