Chicken with Bacon, Sage and Figs – Spin on Saltimboca. Fondant Potatoes and Asparagus. Served with Fig Balsamic Sauce.
Asparagus with red currant gel, yogurt, and bay leaf emulsion Chanterelle tartare with almond cream, rum pot jelly glaze and pomegranate gel. by yvesundmartin Culinary Culinary Plating
