A paring influenced by French flavors and warming bites of richness.
Potatoes and double cream blended till smooth and served with charred leeks and black pepper.
Seared scallops served atop creamy polenta with sautéed asparagus and a finish of preserved lemon vinaigrette.
Basque AKA Burnt cheesecake is deeply brûléed created a soft and creamy texture with caramel and nutty tones to contrast from your typical cheesecake. I love serving this with dulce de leche.