3 courses. An amusing beetroot bouchée. Squid ink risotto to start followed by a ballotine of guinea fowl with a leg meat bonbon.
Read MoreLeg of guinea fowl stuff with forcemeat and served with asparagus and potato Dauphinois.
Read MoreCapers and escapades training to be a chef at Le Cordon Bleu, London.
3 courses. An amusing beetroot bouchée. Squid ink risotto to start followed by a ballotine of guinea fowl with a leg meat bonbon.
Read MoreLeg of guinea fowl stuff with forcemeat and served with asparagus and potato Dauphinois.
Read More