Le Gavroche executive chef, Rachel Humphrey, creates three stunning recipes from the iconic 2-Michelin star restaurant. The first is a heritage tomato with burrata cheese and buckwheat. The second is a squab pigeon, with ceps and baby beetroot. The dessert is nougat glacé with fresh melon. The three dishes showcase the food served in the private dining using a range of produce from Wild Harvest.

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