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Photo of the Week by Owen Franken ’68—July 25, 2009

  • Amy Marcott
  • slice.mit.edu
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Feuillantine de queues de langoustines aux graines de sésame, sauce curry, created by Chef Bernard Pacaud at L'Ambroisie, a Michelin three-star restaurant, Place des Vosges, Paris. (© Owen Franken)
Feuillantine de queues de langoustines aux graines de sésame, sauce curry, created by Chef Bernard Pacaud at L'Ambroisie, a Michelin three-star restaurant, Place des Vosges, Paris. (© Owen Franken)

Curious about Owen Franken? View more of his work via the Franken Photo of the Week category, learn more in this profile, read a What Matters opinion column he wrote called “Life in Brownian Motion,” or visit his Web site.

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Comments

traditional ru…

Tue, 08/04/2009 10:31am

Wow. What a lovely picture! It looks really yummy!

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