My fantastic uncle and aunt had extended the invite for us to join them on some fancy dining with the world renowned chef Albert Roux. Albert did certainly bring a bit of French flare over to Sydney with a very accomplished 4 course meal. The highlight was undoubtedly the boeuf topped with crusted bone marrow, potato fondant and an unctuous red wine jus.
This experience adds to our Roux encounters with only Alain Roux @ the Waterside Inn left.
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