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Loic Portalier
Head chef @ Louise*
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Crab rendang doughnuts
PRO
Chicken Jus Pain Perdu and Morel Plating
PRO
Vin Jaune Dashi Beurre Blanc
PRO
Stuffed Morel
PRO
Stuffing for Morels
PRO
Filled Red Gunard in Bouillabaisse
Scallop millefeuille, celeriac, shiso, green apple
PRO
Onion Tart, Vin Jaune & Comte
PRO
Sourdough Praline
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