Veal piccatas with foie gras and bone marrow ravioli. But not before a salad of squab pigeon and prawns with violet mustard.
Read MoreCapers and escapades training to be a chef at Le Cordon Bleu, London.
Veal piccatas with foie gras and bone marrow ravioli. But not before a salad of squab pigeon and prawns with violet mustard.
Read More