DANISH WOOD PIGEON IN A CHERRY SAUCE
This dish combines the deep red colours of cherries, beetroots and red sorrel with the rich taste of the wood pigeon. Cherry Sauce Caramelise the honey and add all the...
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All posts by Mark Lundgaard
In my world gastronomy has nothing to do with art or talent. It is plain and simple hard work and dedication – gastronomy is craftsmanship at its finest.
