CAULIFLOWER & BOUCHOT MUSSELS

Cauliflower in 2 ways (cauliflower creme with beurre noisette) - whole roasted baby cauliflower head, charred off. Bouchot Mussels from France. Pea shoots from our own garden - served with a mussel-saffron-butter stock. 

Dry ice for dramatic presentation at the table.

CLIENT

Chef's Table

WHERE

Singapore

WHEN

April 2016

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TOUCH
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