San Diego Personal Chef Yoann incorporates many French techniques into his dishes. Artichokes à la barigoule are artichokes braised in white wine and olive oil, with onions, carrots, and herbs. The flavor is light and bright, but still deep.
The SALMON MEDALLION with artichoke velouté, eggplant, and basil oil incorporates this technique for your in-home private dinner.
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