03/03/2025
Even tho we lean on family-style more than plated service, it's always a blast to execute the service plated as if the guests were dining in a restaurant.
In the kitchen Véronique is just finalizing a scallops & cauliflower texture dish, and Audrey is finishing the slow-roasted lamb rack with a vermouth reduction.
On the plate 🍽️: Confit duck wings, papaya & ginger chutney
