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The Bertinet Kitchen
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Ready to cook
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Caramel
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Custard
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Prep the beans
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Mandolin
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Hot pan
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Cook off the potatoes
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Add cream
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Into a dish
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Trim
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Plenty of lamb
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Flambee
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Ready to serve
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Mushrooms on toast
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Sear
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Herb crust on top
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Moules
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Quality control
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Small splash of wine
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Caramelised onions, Emmenthal, Olive
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Shake
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Moules Marinières
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Ready for mains
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Tuck in
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Rack of Lamb, Dauphinoise Potatoes & Beans
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Creme Caramel