Chef Nicholas Hill with “Trevalley on Potato Scales” a take on the classic by the late Monsiuer Paul Bocuse. Served with Champagne Velouté, some lightly wilted Watercress and a retro squiggle of Watercress Purée.

👨‍🍳: @nikhill_smoketrap
🏠: @porcinebistro
📌: Sydney

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