[COOKING] AGNOLOTTI FROM SCRATCH -- herbed ricotta filling -- a light tomato sauce // ACTUAL PEKING DUCK PREP DAY ONE
[COOKING] AGNOLOTTI FROM SCRATCH -- herbed ricotta filling -- a light tomato sauce // ACTUAL PEKING DUCK PREP DAY ONE
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7 years ago
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[COOKING] LOBSTER ROLLS (buttery brioche, old bay aioli) + TRIPLE-COOKED FRIES (lobster ketchup) + BLACKBERRY/PASSION FRUIT SNOW CONES
[COOKING] LOBSTER ROLLS (buttery brioche, old bay aioli) + TRIPLE-COOKED FRIES (lobster ketchup) + BLACKBERRY/PASSION FRUIT SNOW CONES
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7 years ago
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[GIVEAWAY NIGHT] CHICKEN & THE EGG REDUX (de-boned, double-roasted chicken, POTATO-EGG CROQUETTE, RATATOUILLE MOSAIC)
[GIVEAWAY NIGHT] CHICKEN & THE EGG REDUX (de-boned, double-roasted chicken, POTATO-EGG CROQUETTE, RATATOUILLE MOSAIC)
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7 years ago
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mistakes were made
mistakes were made
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7 years ago
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Don't get salty!
Don't get salty!
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7 years ago
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[COOKING] 3 MICHELIN-STAR WOOD PIGEON a la Peter Goossens (roasted squab breast, confit leg stuffed into potato cannelloni, cauliflower)
[COOKING] 3 MICHELIN-STAR WOOD PIGEON a la Peter Goossens (roasted squab breast, confit leg stuffed into potato cannelloni, cauliflower)
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7 years ago
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[COOKING] ULTIMATE BURGER FINAL TEST: OXTAIL, HANGER STEAK -- PASTRY FLOUR POTATO BRIOCHE -- CRAFT CHEESE SLICE
[COOKING] ULTIMATE BURGER FINAL TEST: OXTAIL, HANGER STEAK -- PASTRY FLOUR POTATO BRIOCHE -- CRAFT CHEESE SLICE
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7 years ago
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