4 recipes
Page 1
Côte-Nord giant scallops, parsnip vanilla mousseline, green asparagus tips with roasted almonds
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Tarragon green pea puree, Nantaise style scallops with fresh herbs
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Beef flank, Kenya green beans, shallots and chives Porto butter, parsnip puree and sauce marchand de vin.
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Slow cooked salmon, quinoa risotto, fresh chive hollandaise sauce
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