Madalene Bonvini-Hamel
Restaurant
Duck pastrami, choicory and blood orange by Madalene Bonvini-Hamel
03 February 2011 by cjxkixiucxuqu0910bdqrhax7
Restaurant
Flavours of February
03 February 2011 by cjxkixiucxuqu0910bdqrhax7
Hotel
Roasted woodcock, truffled Jerusalem artichokes and boulangere potatoes, by Madalene Bonvini-Hamel
12 January 2011 by cjxkixiucxuqu0910bdqrhax7
Foodservice
Mallard with apples and shallots cooked in cider, celeriac mash, by Madalene Bonvini-Hamel
30 September 2010 by cjxkixiucxuqu0910bdqrhax7
Foodservice
Honey plum and blackberry jelly with plum sorbet, by Madalene Bonvini-Hamel
05 August 2010 by cjxkixiucxuqu0910bdqrhax7
Foodservice
Herring escabeche and pickled green bean salad, by Madalene Bonvini-Hamel
05 August 2010 by cjxkixiucxuqu0910bdqrhax7
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