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Kitchen Theory

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MORE DECKS TO EXPLORE

PRESENTATION OUTLINE

1.

GROUP 2

2.

BOUQUET GARN

REMOVE THE SMELL FORM THE FOOD
3.

BASQUAISE STYLE

SAUCE FOR THE SEA BREAM
4.

BAGUETTE

FOR THE MUSSLE WITH THE FLAVOR BUTTER
5.

CARAMBOLA

FOR THE DUCK BREAST FOR DECORATION
6.

BREADCRUMBS

PUT ON THE MUSSLE
7.

TAGLIATELLE

PUT ON THE SHRIMPS
8.

HERBS DE PRONÇE

MIX WITH CHICKEN OYSTER
9.

PORCINI

PUT INSIDE THE MUSHROOM
10.

CHANTERELLE

PUT INSIDE THE MUSHROOM

Samatcha Janthamrongrak