62 degree hens egg

Tonight’s starter is a 62.8 degree sous vide hens egg, with black trompette wild mushrooms, Bayonne ham – Parmesan & parsley crumble, pumpkin seeds & red vein sorrel.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s