“Gremillon” pigeon in wasabi crust by Bruno Menard

“Gremillon” pigeon in wasabi crust by Bruno Menard

Introducing The Chefs Lab, a new category on Luxeat that will feature recipes by some of the most talented chefs. The first chef – Bruno Menard (3 Michelin stars) from L’Osier in Tokyo. He kindly agreed to share his recipe and answer a few questions. Bruno Menard’s cooking is a…

11
Feb '10