Served at
Vinette EdinburghA bistro in Edinburgh known for fusing French classics with Scottish produce and Mediterranean touches, led by Chef Stuart Ralston.
Toasted bread served with a rich butter infused with chicken fat, offering a savory and indulgent appetizer.
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A bistro in Edinburgh known for fusing French classics with Scottish produce and Mediterranean touches, led by Chef Stuart Ralston.
A chef who uses chicken thigh for souvlaki, contributing to the discussion on optimal meat cuts for juiciness.
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