"Classic French and International Cuisine, Street food, Sous Vide, Smoking, Curing, Pickling, Cryogenics, Kitchen Science and food design "
She says….wrap me up gently….
Rib eye carpaccio in making….
Baked yellow, red and candy beetroots with goat’s curd and toasted seeds
Hot smoked salmon, cucumber, fraiche, apple, vanilla
Pan fried salmon, sempfi, scallop roe velouté