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Whole Scottish lobster Thermidor in a seaweed and tarragon sauce, with miso-butter Ratte potatoes, tenderstem broccoli, warm Hokkaido milk buns, and a layered dark chocolate dessert. A restaurant-grade dinner for two, designed and cooked by Alex Langley and finished in yours. Collect from Chalet Gourmand in Verbier on Friday.
Whole Scottish lobster Thermidor in a seaweed and tarragon sauce, with miso-butter Ratte potatoes, tenderstem broccoli, warm Hokkaido milk buns, and a layered dark chocolate dessert. A restaurant-grade dinner for two, designed and cooked by Alex Langley and finished in yours. Collect from Chalet Gourmand in Verbier on Friday.