Vaucluse
You will definitely want a bite or two - or a hundred - of Chef Michael White’s burger at Vaucluse which is made with aged aged beef blend, fontina cheese, tomato jam and dijonnaise, and of course, frites.
[Photo via @indulgenteats]
You will definitely want a bite or two - or a hundred - of Chef Michael White’s burger at Vaucluse which is made with aged aged beef blend, fontina cheese, tomato jam and dijonnaise, and of course, frites.
[Photo via @indulgenteats]
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