This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
With the creamy tang of homemade goat's curd, crisp tuile and the sweet tenderness of sous vide carrots, this starter recipe by Kevin Mangeolles is a glorious combination of taste, texture and colour. Omit the caviar to make this fantastic meat-free dish completely vegetarian.
Get in touch