A typical day at work
Ready for service
Sea trout
Training fish filleting
Filleting
Portion control
Cornish crab
Red mullet
Lunch menu prep
Beignets
Butchery
Choc ganache
Checking sections before service
Kitchen porter on a good day
Stock
New rhubarb dish
Menu discussion
Tart tatin new molds
Tart tatin
Perfecting tart tatin recipe
Soupe a L'Oignon
Sturgeon
After a good service
Sous vide
Printer problems
Happy new year
Lobster
Rabbit terrine
New toys for pastry
Clean down before service
Souffle
Playing with sugar
Blinis
Brioche dough
Brioche