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.
An appetizer featuring quail eggs and eel, described as being 'on another level' by diners.
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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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