In this Video Guillaume Gillan, Executive Chef of Bokan London, shows us how to create his Seared stonebass, with white coco bean, lemon verbena foam, potato scale, cockles, and turmeric sauce. Alain Ducassebokanbokan 37cheesechefCookingCuisined'OcDiningdocumentaryenglandFinefine diningfishfood documentaryFranceFrenchfrench cookingfrench cuisineFrench diningfrench fishfrench foodGillanGordon RamsayGuillaumeGuillaume Gillanhow to cook bassHow to cook stonebasshow to fillet a fishHow to makeJOËL ROBUCHONl'atelierlondonMAKINGMichelin StarmonacoproduceRecipeRecipesrestaurantrestaurant architectureRestaurant DesignSearedsouth of francesteakstonebasstop chefUKVideoVlogyoung chefYouTube
