Eggs done 3 ways (masterchef style)

Foraged confit of free ranged organic Rock Ptarmigan egg, deep fried in buttock pressed rape seed oil in a toothsome borage and quince crust, organically delivered in a water-bath cooked heritage buerre blanc nestled under a reverberating veloute composition on a deconstructed chassis of hand selected mini Ouef L'Écosse in an Indonesian style hand foamed sturgeon egg yolk smeared Jus.

Posted By: Tombs, Mar 31, 13:04:07