Recipes I followed: chicken veronique, riz pilaf, and roasted carrots and shallots with lemon and thyme.
How it came out: For my first time cooking French food, I'm extremely happy with how this came out. The umami from all the well-incorporated butter throughout each component was absolutely mouth-watering and balanced perfectly by the acid from the lemon. The French really know how to use butter...
Original
Chef: Jeremy Ford
Challenge: Cater an event from a specific pantry
Chef: Jeremy Ford
Challenge: Cater an event from a specific pantry
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