Episode 629
White Asparagus Bavoise at Pied à Terre in London
The Culinary Institute of America
November 13, 20243m 13s
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Show Notes
Executive Head Chef Philip Kearsey, of Michelin-starred Pied à Terre restaurant in London, shares how he makes his vegan dish of white asparagus Bavoise with pickled green strawberries, hazelnuts and nasturtium.