@@Enkarashaddam Yep, I'm still surprised he used that much though. I guess I most be much more of a coward when I temper egg yolks because I always add much smaller amounts in several batches and whisk in between. 😊
I suppose the food is fair when they aren't that busy, but when it gets busy the quality of the food goes way down. Surprisingly they overcook a lot of the items, the salmon is a joke. I guess Arizona people have no idea what real French food is suppose to taste like, this is French food, just using southwest ingredients.
