One of a four dish composition produced by the excellent one o one restaurant in Knightsbridge, this was "Wild seabass filletcooked in basil oil , Barigoule sauce, Artichokes and parmesan compote, olive tapenade provencale"
This Blog contains work from some of the worlds finest culinary artists And then --some of mine too!! There are some more traditional and simple culinary suggestions and methods for making pies and cider and the mystery of the sausage will be explored. My suggestions for sourcing great ingredients will be included as we go along Ther are slideshows of some of the restaurants I have been lucky enough to have visited with pictures of some of their delightfully crafted dishes. Bon Appetit
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