Chef Clément Leroy worked with Guy Savoy in his three star restaurant in Paris and heads now the legendary The Square in London.
He has a modern style and creates complex dishes with multiple layers of flavours.
However, this time the ingredients and the technique contained some flaws. The foie gras was too soft in texture and did not break properly. The sweetbread was too crispy on the outside while too soft on the inside.
Nevertheless I surely think that once Chef Leroy has found or created his network of suppliers this will improve.
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