San Diego Personal Chef 4-course dinner
- Yoann Taboyan
- Nov 30, 2019
- 1 min read
San Diego Personal Chef Yoann loved creating this 4-course menu last night!
SOUS-VIDE VENISON
wild mushrooms, fricassee, and truffle foam
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CURED YELLOWTAIL
lime, cilantro, favas, and wasabi
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SEARED U10 SCALLOPS
black garlic risotto and rice tuile
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WHITE CHOCOLATE CRÈME BRÛLÉE
almond and blackberries
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