Sea bass marinated in oolong tea marinade on a bed of baby bok choi with a sweet ginger soy sauce
Sous vide rack of lamb cooked the perfect temperature, herb crusted and finished in the oven served with a pomegranate and mint reduction accompanied by seasonal sides
Chicken stuffed with spinach and goats cheese with potato gnocchi, this dish has notes of provincial flavors and is finished with a thyme jus