Ravioli of langoustines and espelette pepper- Shaved fennel and bisque of langoustines…
This excellent recipe was submitted by French Chef Michel BRU
Michel BRU is a French chef with 17 years of experience. He has been passionate about food since his childhood.
His work has taken him to the best French restaurants and hotels in the most beautiful places.
In 1998, when he was just 16, he began his culinary career. He started his apprenticeship in “L’Aubergade” restaurant in Jouars-Pontchartrain in France. He worked in a very small team, where he soon learnt to take responsibility for all manners of kitchen tasks. “L’Aubergade” was the place that taught him to prepare homemade foie gras, smokies, French black pudding (boudin noir), lamb, filet of beef and many other dishes.
Wild mushroom risotto & pancetta crisp…
Check his web site for a range of recipes… michel-bru.com