Trout stuffed with Duxelles in Riesling butter sauce, served with a Fleuron, green beans and turned mushroom.
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Filet de Truite à l’Etuvée, Laitue Braisée et Sauce Hollandaise.
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LE CORDON BLEU
Capers and escapades training to be a chef at Le Cordon Bleu, London.