Chef Phillip Frankland Lee imagines what royalty from centuries past might have eaten with his roasted Santa Barbara raised Toulouse goose ballotine filled with a cured liquid foie gras, served over figs and dressed with a glaze made of the bones, local figs and fortified with 24k gold - you don't have to be a or to eat this though - his new restaurant Silver Bough opens in January! : Swells Creative (@swellscreative)featuring Chef Phillip Frankland Lee (@phillipfranklandlee) and The Silver Bough (@thesilverbough)
