Baked sea bass, chestnut polenta with broad bean and lardon ragoût.
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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.
Baked sea bass, chestnut polenta with broad bean and lardon ragoût.
Read More