Baby Langoustine and Kabeljou Mousse with Black Truffle Cream (Video)

Sustainability is one of chef Chantel Dartnell’s passions. Here she weaves her award winning magic with a kabeljou whilst still following the sustainable use of seafood as suggested by SASSI.
Award winning executive chef Chantel Dartnell, shows why Restaurant Mosaic is acknowledged as one of South Africa’s top restaurants.

Click Baby Langoustine and Kabeljou Mousse with Black Truffle Cream to download and watch video.

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