I did a shoot today at Le Papillon restaurant on behalf of South Bay Accent magazine. They wanted some shots of Le Papillon’s Chocolate Terrine made with Valrhona Guanaja 70 percent, Valrhona Jivara milk chocolate, and coconut oil. It’s not only visually stunning, but I’ll be damned if I was gonna leave without scarfing that thing down – or rather, politely ingesting it with actual silverware. I highly recommend trying one out at the end of your next date at Le Papillon – tell the owner Mike or Chef Scott Cooper GoodEye sent ya.
