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Whilst a lot of people may raise an eyebrow at the sound of red meat and a mollusk on the same plate. It’s important to understand it’s one of the classical flavour pairings with a rich culinary heritage.

Despite this, Chef Stéphane reinvents the this concept by encapsulating an oyster under a ravioli that’s made from beef. He then finishes the dish with a pho broth to help add some character to the final dish.

#Beef #Oyster #Ravioli #Pho #Pasta #Tartare #FineDining #ChefSkills #CulinaryInnovation #Gronda

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