Comforting slow-cooked cassoulet with confit duck leg followed by a crunchy apple and Armagnac tart.
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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.
Comforting slow-cooked cassoulet with confit duck leg followed by a crunchy apple and Armagnac tart.
Read More