Waters Edge Restaurant

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…