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Poultry course // Duck Breast, Gin Duck Liver Mousse, Celeriac and Fermented Juniper Rosti, Beets Cooked on Coals, Celery Potato Purée and Pickled Juniper Jus | rafacovarrubias, via Instagram

Poultry course // Duck Breast, Gin Duck Liver Mousse, Celeriac and Fermented Juniper Rosti, Beets Cooked on Coals, Celery Potato Purée and Pickled Juniper Jus

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