Sea bass with crispy skin served with glazed turnip baked in a salt crust and a mint yogurt sphere.
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LE CORDON BLEU
Capers and escapades training to be a chef at Le Cordon Bleu, London.
Capers and escapades training to be a chef at Le Cordon Bleu, London.
Sea bass with crispy skin served with glazed turnip baked in a salt crust and a mint yogurt sphere.
Read More