Culinary Plating Seabass – carrot ginger purée, parsnip cannell, caramelized chicory in orange juice, green peas August 18, 2025
Culinary Plating Amuse bouche: corn French macaron, guajillo chili cream cheese, lion’s mane carnitas, corn gel, and garnished with a chili thread. August 17, 2025
Culinary Plating DUCK | sous vide breast, confit leg croquette, wilted chard, pommes puree, cherry mostarda, micro herb salad August 14, 2025
