Credit to @pjrollinson Barbecued @rangersvalley Wagyu Striploin - Premier Selection
Credit to @chefcoryoppold Roasted Duck Breast
Entrecôte Belgian blue, green asparagus, chanterelles and cream of turnip with tarragon
Entrecôte Belgian blue, green asparagus, chanterelles and cream of turnip with tarragon by chef Olivier de Vinck of restaurant Kommilfoo 📸 by Adriaan Van Looy | www.hungryformore-mag.com