Served at
Vinette Edinburgh
Created byA chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
A well-executed terrine offered as a starter at Vinette Edinburgh.
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A bistro in Edinburgh known for fusing French classics with Scottish produce and Mediterranean touches, led by Chef Stuart Ralston.
Created byA chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
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