Michelin star chef Phil Carmichael cooks dishes of quail and venison and a dessert of caramel apple éclair. The dishes showcase and highlight the approach to food and cooking at Jason Atherton’s Berners Tavern and the Edition hotel in London’s West End.
His first dish of Quail on toast is a roasted quail with fois gras and chicken liver pâté on a crouton served with a jus and breadcrumbs.
The second dish of Highland venison is pan roasted and served with baby baked potatoes filled with blue cheese and charred onions.
The dessert is an éclair, filled with apples and cream, served with salted caramel ice cream and finished with gold leaf.
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