A Recipe by Bruno Loubet | FOUR Magazine. ‘At home I like to serve it with a quenelle shaped dollop of Boursin cheese,’ is chef Bruno Loubet’s advice for serving this anytime – breakfast, lunch or dinner – recipe.
Today has been the storm before the calm rather than the other way round - farm shop visit @abelandcole delivery veg and canapés prepped braised red cabbage made to @bruno_loubet recipe ham cooked macarons & meringues all ready for our festive mess dessert... all in the name of being able to enjoy tomorrow and the company of our guests. Looking forwards to hosting and making our own traditions. Hope you enjoy a peaceful evening x