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Stephan Bernard
Chef cuisinier @ Anne*
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Recipes
Salsify and Plating Pigeon Royale
PRO
Bordeaux sauce
PRO
Pigeon Royale
PRO
Chicken Truffle Farce
PRO
Lobster with Binchotan, Spaghetti, Red Curry Lobster Bisque
PRO
Yuzu Cream, Breton Shortbread, and Black Sesame
PRO
Hot Gilardeau Oysters, Gratinéed with Champagne and Caviar