coty_dish-6834

Chef Rubin’s winning dish: smoked maple-scented breast of pheasant, cooked sous vide, and roasted pheasant leg roulade; medley of chestnuts, wild mushrooms, Brussels sprouts, micro carrots, pearl onions and lardons; celeriac-potato puree; huckleberry agrodolce; sauce Périgueux; and micro celery.

Leave a Reply