Beef cheeks, slow-cooked in red wine and veal stock, with baby onions, carrots, lardons and a little surprise.
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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.
Beef cheeks, slow-cooked in red wine and veal stock, with baby onions, carrots, lardons and a little surprise.
Read More