Oude geschiedenisOude geschiedenis

Image Credit: Patrick Comte is at the helm, rolling out his saty take on traditional seasonal fishes: persillade snail; egg Burgundy and a buttery golden turnip; Angus faux-filet steak, gratin dauphinois with maroiles and bearnaise sauce; a Paris-Brest-style flash with hazelnut ice cream... Indulgent cooking that hits the spot every time!