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John Folse
Lafitte's Landing
Bouche Noire
Ari Nieminen
Firebird Russian
Chilled Lobster with Fresh Perigord Black Truffles and Pickled Root Salad

Kumumoto Oysters with American Sturgeon Caviar with Vodka Sauce a La Russe
Elka Gilmore
Oodles
Chawan Mushi
Odessa Piper
L'Etoile Restaurant
Baked Passion Fruit Semi Freddo
Alan Wong
Alan Wong's Restaurant
Hawaiian Vintage Chocolate Crunch Bars
Luke Palladino
Onda at Mirage Hotel
Sformato with Lobster Aioli
Patrick Robertson
one sixtyblue
Tian of Celery Root and Smoked Sturgeon
James Boyce
Loews Coronado Bay Resort
Pacific Oysters with Frozen Champagne Mignonette
Patrice Caillot
Exec. Pastry Chef
LeCirque, Bellagio
Passion Fruit Soup
Robert Del Grande
Lobster with Avocado Salad

Aphrodisiacs Archives:
 • vol.11  • vol.10  • vol.9  • vol.8  • vol.7  • vol.6  • vol.5  •  vol.4  • vol.3  • vol.2    vol.1


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