Sea bass with crispy skin served with glazed turnip baked in a salt crust and a mint yogurt sphere.
Read MoreBaked sea bass, chestnut polenta with broad bean and lardon ragoût.
Read MoreCapers and escapades training to be a chef at Le Cordon Bleu, London.
Sea bass with crispy skin served with glazed turnip baked in a salt crust and a mint yogurt sphere.
Read MoreBaked sea bass, chestnut polenta with broad bean and lardon ragoût.
Read More