Belgo Centraal — how did that recipe go again?

Belgo Centraal — how did that recipe go again?

Belgo Centraal -- how did that recipe go again?

Chef leaving through a thick recipe book in busy Belgo Centraal, the place to go for Moules Frites in central London.
ADOX CHS 100 ART at EI 160; stand developed: pre-soaked for 5 minutes followed by Rodinal developer in a 1+200 dilution with 1gr/l Borax; agitated for the 1st minute and then left to stand for 2 hours.

One comment on “Belgo Centraal — how did that recipe go again?
  1. wolfen says:

    Une belle photo d'ambiance de ce restaurant, un moment de vie !

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