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Red Onion and Olive Tart

Some of the best dishes come from the simplest of ingredients.

This dish is no exception, the work involved in making it is minimal and the gain is huge when you taste the result.

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Mac and Cheese with Bacon and Truffle

Aubergine Gremolata

Aubergine Gremolata is my take on classic Gremolata which is an Italian dressing involving the use of olive oil, grated lemon zest, parsley, garlic and salt and pepper.

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Wasabi Veggie Burgers

Vegetarian or not, I love a good veggie burger.
I love veggie burgers cooked crispy on the outside and soft on the inside allowing all the flavors of the vegetables to mingle.

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Fried Mountain Ham with Piquillo Peppers

This is a tasty little number that I stole from a local restaurant. I didn't ask for the recipe but re-created it over a few months as it took a while to get the sauce right.
Should have just asked for the recipe!

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Stuffed Mushroom Duo

Stuffed Mushrooms is a dish that I make regularly.
Field mushrooms are plentiful (and affordable) at certain times of the year and when they are, its stuffed mushroom time.

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Garbure

I know the name sounds like “Garbage” but Garbure it is a hearty vegetable based soup and it’s really really good!

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Goat Cheese, Chorizo and Leek Parcels

Chorizo, Goat Cheese and Leeks pair really well together.

The fireiness from the rustic sausage is toned down by the creamy, tangy goat cheese.
Add to that soft oniony leeks and you have a mix made in heaven. 

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France

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823 885 801 00014

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email: info@thesommelierchef.com

Tel: +33 (0) 7 800 228 99

 

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