Well I have wrapped up my time as the saucier at Spring Restaurant.
I thought it would be fun for you to see a few photos of our work.
Grilled Tuna and Fermented Mushrooms
Snapper and Yuzu
Buratta, Heirloom Tomato, Opal Basil
Hamachi and Togarashi Cured Melon
Anchovy, Rocket and Tomato
Salsify, Quail Confit, Juniper and Mushroom Froth
Tenderloin, Green Tea Somen, Hot and Sour Broth
1 comment:
Oh how I want quail confit now...
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