Grand Finale at @odetterestaurant - Kampot Pepper Crusted Pigeon Tender, juicy pigeon with a peppery crust, served with black garlic and Amaretto. Served with a fluffy meat bun, perfect for mopping up the delicious sauce.
And a modern ‘Sobacha Mille-Feuille’ with earthy Sobacha (buckwheat tea), Vanuatu vanilla, and caramel to end!
Thanks for an amazing meal @chef_julien and team!
