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| Seafood course #1: St-Jean de Luz flounder filet, potato fondante, "cromesquis" (fried stick made of hard-boiled egg whites and garlic), jus de ttoro (a bouillebaisse-like thick fish sauce) |
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| Image | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | |
| Camera: Canon PowerShot A610 | Date: 2/24/09 9:26 PM | Resolution: 800 x 600 | Exp. Time: 1/15s | Aperture: 3.2 | Focal Length: 7.3mm (=35mm) |
| Total images: 16 | (cc) | Generated by JAlbum 7.2 & Chameleon |