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

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

Souffle Suissesse is served
Souffle Suissesse is served

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

Roasted North Berwick lobster.
Roasted North Berwick lobster.

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

Lobster Served.
Lobster Served.

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

Lemon Tart.
Lemon Tart.

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

Lemon Tart is Served.
Lemon Tart is Served.

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

Crab ingredients.
Crab ingredients.

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

Crab is Served.
Crab is Served.

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

Rabbit ingredients.
Rabbit ingredients.

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

Rabbit is serveed.
Rabbit is serveed.

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

Poached white pear.
Poached white pear.

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

Poached peach served.
Poached peach served.

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

" Trés magnifique "

Chef Albert Roux