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Sauce / Tarte Tatin / Espresso / Salad / Top Chef / Food and drink / French cuisine / Velouté sauce


STARTERS Wild Watercress Chilled watercress velouté, Russet Burbank potato, crème fraîche and radish, soft-boiled quail’s egg and Hebridean salted caviar £13.50 Asparagus British new season white and green asparagu
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Document Date: 2014-05-29 10:38:55

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Dupont / /

Country

Sri Lanka / /

Currency

GBP / /

Facility

Port LBV / /

NaturalFeature

Isle of Mull / /

Organization

Auld Alliance / /

Person

Tokaji Aszu / Earl Gray / Carlo Gobetti Barolo / Remy Martin / Bleu Delamain / /

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