Waters Edge Restaurant
Aug
01
Snapper en Papillote, Leek Fondue & Truffle Sauce
Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: 500 gr red snapper…
Aug
01
Truffle Emulsion & Prosciutto on Croutons
Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: Emulsion 100 ml lemon…
Aug
01
Truffle infused Duck Egg in Potato & Herbs Nest
Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: 6 duck eggs 1 Desiree…
Aug
01
Vanilla Poached Pear with Truffle Chantilly
Recipe by Clement Chauvin of Waters Edge Restaurant Ingredients: 3 beurre Bosc pear 2…
