Cockerel, Basque-style. And so much foie gras it’s coming out of my pores.
Read More
LE CORDON BLEU
Capers and escapades training to be a chef at Le Cordon Bleu, London.
Capers and escapades training to be a chef at Le Cordon Bleu, London.
Cockerel, Basque-style. And so much foie gras it’s coming out of my pores.
Read More