A masterclass in earthy luxury, featuring quail paired with delicate chestnut gnocchi and vin jaune, offered as a substitute for shellfish.
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A fine dining French restaurant in Marylebone, London, blending classical French principles with seasonal British ingredients, led by Chef Pierre Minotti.
The Head Chef at Orrery Restaurant, known for his culinary artistry that combines Escoffier's principles with British seasonal produce.
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