2 Michelin star chef Hélène Darroze creates tandoori scallop, carrot, citrus, Lampong pepper dish that became one of her signature dishes. The second dish is a sweetbread and lobster pithivier, peas, tarragon, girolle – Hélène talks about her food style and her passion for sourcing the very best ingredients. Read the full article https://www.thestaffcanteen.com/Featured-Chef
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