Vanilla marinated scallops with a beetroot emulsion. Followed by rib of veal cooked sous vide.
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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.
Vanilla marinated scallops with a beetroot emulsion. Followed by rib of veal cooked sous vide.
Read More