Heritage tomato salad, roast squab and nougat glacé recipes from Le Gavroche London

The Staff Canteen

The Staff Canteen

Standard Supplier 10th August 2016

Heritage tomato salad, roast squab and nougat glacé recipes from Le Gavroche London

Le Gavroche executive chef, Rachel Humphrey, creates three stunning recipes from the iconic 2-Michelin star restaurant. The first is a heritage tomato with burrata cheese and buckwheat. The second is a squab pigeon, with ceps and baby beetroot. The dessert is nougat glacé with fresh melon. The three dishes showcase the food served in the private dining using a range of produce from Wild Harvest.

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