A delicate, jelly-like slow-poached egg topped with asparagus purée, asparagus spears, and crisp potato, served over a rich black truffle sauce with sweetcorn.
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A fine dining restaurant, Parisian-style café, and culinary institute in London, offering exquisite dining experiences backed by Le Cordon Bleu techniques.
The Executive Chef at Boodle's Club, leading the kitchen that has been awarded 3 AA Rosettes and is known for its refined seasonal menus blending classic French technique.
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