Given that Kevin Mangeolles has been running the appropriately titled Neptune Inn since 2007, it is rather fitting that some of the highlights of this collection are seafood recipes.
Kevin Mangeolles is admired for his quality ingredients and fresh flavours. There are few starters so refreshing as his Crab custard with pink grapefruit, crab and mint salad - except perhaps his Mackerel with compressed watermelon recipe, that is. Main dishes, too, retain that light touch - try his delicate Pan-fried halibut recipe, served with compressed cucumber, crab and a fragrant lemongrass consommé.
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