March 11, 2015
Chef Christophe Poteaux prepares a seasonal dish which is the special of the day at Bastille, recently moved from N. Royal Street to N. Fayette Street. He says, the availability of the razor clams depends on the moon cycle.
Stories this photo appears in:
In the Kitchen: Christophe Poteaux of Bastille, Old Town
Ingredients are important to the French.
A bucket of 5-inch long pod-shaped razor clams from Virginia Beach sits on the counter ready for the lunch special at Bastille.
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