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Whole Chicken Sous-Vide with Vegetables
Homard Poached in Ultra-stable Beurre Blanc
Tarte Estivale au Melon et au Cassis (Rockmelon...
Chocolate-Covered Caramel-Filled Shortbread Coo...
Duck Breast sous-vide
AIR FRYER DONUTS
Bajan Fish Fry
Pigeon with Black Truffles (Keller)
Emma Christensen
Cheddar Cheese Plus Bandaging and Ricotta
Sauce Anglais (Induction Kenwood)
Confit of Duck Leg sous-vide
TERRINE OF FOIE GRAS and quince
Loin of Lamb with licorice (Metric)
Ultimate Beef Wellington
Summer Sausage
Homard aux Sherry and Cocoa
Mackerel served warm in mild citrus escabeche
El Nopal Chori Pollo
Halibut Ceviche with Grapefruit and Chiles
Froth with Oxtail (Molecular)
Blanquette de Veau (Keller)