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Chef Albert Roux Collection
Albert Roux's Souffle Suissesse ingredients. Oil on Board 20x24cm 2012
Albert Roux's Souffle Suissesse is served Oil on Board 20x24cm 2012
Roasted North Berwick lobster Bois Boudran, butter potatoes & seasonal leaves Oil on Board 20x24cm 2012 Sold
Lobster Bois Boudrain is served. Oil on Board 20x24cm 2012 Sold
Albert Roux's Lemon tart, ingredients. Oil on Board 20x24cm 2012 Sold
Albert Roux's Lemon tart is served. Oil on Board 20x24cm 2012 Sold
North Berwick Crab Cocktail with Spiced Avocado and Tomato Sorbet ingredients. oil on board 20x24cm 2013 Sold
North Berwick Crab Cocktail with Spiced Avocado and Tomato Sorbet is served. Oil on Board 20x24cm 2013
Roast saddle of French farmed rabbit, carrot mousse with saute kidneys, ingredients. Oil on Board 20x24cm 2012
Roast saddle of French farmed rabbit is served. Oil on Board 20x24cm 2012
Poached white peach with a pan baked soufflé, ingredients. Oil on Board 20x24cm 2012
Poached white peach with pan baked soufflé is served. Oil on Board 20x24cm 2013
" Trés magnifique "
Chef Albert Roux