Three-Michelin star chef Jocelyn Herland from restaurant Alain Ducasse at The Dorchester, Park Lane, London creates a dish of Sauté gourmand” of lobster, truffled chicken quenelles and homemade pasta a signature dish of Alain Ducasse, this is the third recipe in this feature you can watch the previous video here https://www.youtube.com/watch?v=JZpWU0BUQu4
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world’s best chefs. It’s free to register, so why not join today? http://www.thestaffcanteen.com
Come and join us here also
Twitter https://twitter.com/CanteenTweets
Facebook http://www.facebook.com/thestaffcanteen
Leave a Reply