a bed of it and put some oysters mussels arrest cargo on top and you can't get more natural than that so if you have a couple of nice blue muscles which we can find here and these mud snails which the french called cargo flies the meat is one thing but the sauce we can make with them is divine so we use them for various things and we collect them here and they're prepared fresh so they taste good but not try to be all. this time again philip uses the fresh mussels for a target dish with fish puree garnished with watercress stems. herbs flowers and vegetables also play a major role in the two chefs gournay cuisine. you have this king planted a garden specially so that he and his team could learn more about plants like lemon verbena broccoli cabbage and roses wild roses flourish on the island. young philip is preparing
french call bewas cargo the flies the meat is one thing but the sauce we can make with them is divine so we use them for various things and we collect them here and they're prepared fresh so they taste good but not try to be all. this time young fella down there uses the fresh mussels for a target dish with fish puree garnished with watercress. stems. herbs flowers and vegetables also play a major role in the two chefs corn a cuisine. you have this king planted a garden specially so that he and his team could learn more about plants like lemon verbena broccoli capital and roses wild roses flourish on the island. and. young philip is preparing a plum dessert with rose petals. and jewels in just about every dish we make year round we've tried adding roses at least once