Chef Albert Roux Collection
Souffle Suissesse ingredients.
Souffle Suissesse ingredients.

Albert Roux's Souffle Suissesse ingredients. Oil on Board 20x24cm 2012

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Souffle Suissesse is served
Souffle Suissesse is served

Albert Roux's Souffle Suissesse is served Oil on Board 20x24cm 2012

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Roasted North Berwick lobster.
Roasted North Berwick lobster.

Roasted North Berwick lobster Bois Boudran, butter potatoes & seasonal leaves Oil on Board 20x24cm 2012 Sold

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Lobster Served.
Lobster Served.

Lobster Bois Boudrain is served. Oil on Board 20x24cm 2012 Sold

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Lemon Tart.
Lemon Tart.

Albert Roux's Lemon tart, ingredients. Oil on Board 20x24cm 2012 Sold

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Lemon Tart is Served.
Lemon Tart is Served.

Albert Roux's Lemon tart is served. Oil on Board 20x24cm 2012 Sold

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Crab ingredients.
Crab ingredients.

North Berwick Crab Cocktail with Spiced Avocado and Tomato Sorbet ingredients. oil on board 20x24cm 2013 Sold

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Crab is Served.
Crab is Served.

North Berwick Crab Cocktail with Spiced Avocado and Tomato Sorbet is served. Oil on Board 20x24cm 2013

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Rabbit ingredients.
Rabbit ingredients.

Roast saddle of French farmed rabbit, carrot mousse with saute kidneys, ingredients. Oil on Board 20x24cm 2012

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Rabbit is serveed.
Rabbit is serveed.

Roast saddle of French farmed rabbit is served. Oil on Board 20x24cm 2012

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Poached white pear.
Poached white pear.

Poached white peach with a pan baked soufflé, ingredients. Oil on Board 20x24cm 2012

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Poached peach served.
Poached peach served.

Poached white peach with pan baked soufflé is served. Oil on Board 20x24cm 2013

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" Trés magnifique "

Chef Albert Roux