Served at
64 Goodge StreetA Michelin-starred French restaurant in London, known for its intimate setting and Chef Stuart's modern take on classical French cuisine.
A dessert of choux à la crème, though one review found it too crunchy.
Choux pastry, also known as pâte à choux, is a light pastry dough. Its fundamental components include butter, water, flour, and eggs. This versatile dough serves as the base for numerous pastry creations.
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A Michelin-starred French restaurant in London, known for its intimate setting and Chef Stuart's modern take on classical French cuisine.
A chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
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