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30 Comments

  1. I wonder if Pigeon mousse with a couple of livers in there could be gamey and richer, the chicken mousse I can’t help but think dilutes the dish somehow?

  2. To all who are offended at the people with the “it’s raw” comments, they’re just trolls repeating the same overused joke that has been made for centuries now. They know it’s good, they’re just causing trouble😉

  3. Pardon my ignorance, but what do you mean by "allow it to rest at 42°" after it reaches 28° ? Do you cook it until 28 or until 42?

  4. Cooking technique I get, but how does a restaurant know how many to cook.. Are there wellies constantly on the go?

  5. Wow Looks incredible. Instantly thought this is Christmas dinner split second later thought I might fuck it up so what is a back up.

  6. Scam. You will pay a fortune for such a small slice. You could easily (even women and children) eat 5 of them.

  7. I’ve been getting so many shorts from this place and I gotta say everything looks AMAZING. Like not even good, it looks “I might have to fly to London for a week to just eat at this place”-kind of good

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