Comforting slow-cooked cassoulet with confit duck leg followed by a crunchy apple and Armagnac tart.
Read MoreChicken mousse adorned with decorative vegetables and stuffed with bacon and cabbage.
Read MoreCapers and escapades training to be a chef at Le Cordon Bleu, London.
Comforting slow-cooked cassoulet with confit duck leg followed by a crunchy apple and Armagnac tart.
Read MoreChicken mousse adorned with decorative vegetables and stuffed with bacon and cabbage.
Read More