In this Video Guillaume Gillan, Executive Chef of Bokan London, shows us how to create his Milk fed veal carpaccio, with coastal herbs, seaweed dressing, and Baerii caviar. Alain Ducassebokanbokan 37carpacciocarpaccio recipecheesechefCookingCuisined'OcDiningdocumentaryenglandFinefine diningfishfood documentaryFranceFrenchfrench cookingfrench cuisineFrench diningfrench foodGillanGordon RamsaygrouseGuillaumehamHow to makehow to make carpaccioJOËL ROBUCHONl'atelierlondonMeatMichelin StarmonacoproduceRecipeRecipesrestaurantrestaurant architectureRestaurant Designsouth of francesteakstonebasstop chefUKvealVideoVlogyoung chefYouTube
