Creamy chicken liver and Armagnac pâté, served with confit shallots and toasted homemade brioche
This dish may contain: Eggs, Dairy
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SE23
Gladys is a passionate, creative chef from the French West Indies. She graduated with a French degree in Hotels and Catering, before moving to London to work in an array of notorious London restaurants. She specialises in all sorts of cuisines, pouring passion into everything she cooks. (more)
This chef is currently away from the kitchen.
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