![Credit to @0ui.chef Prime NY • Pommes Fondant • Sous Vide Oyster Mushrooms • Pine Nut Gremolata • Smoked Cocoa Demi – Premier Selection Credit to @0ui.chef Prime NY • Pommes Fondant • Sous Vide Oyster Mushrooms • Pine Nut Gremolata • Smoked Cocoa Demi – Premier Selection](https://i0.wp.com/www.chefselection.co/wp-content/uploads/2021/05/184725147_298808555185958_4288124946129641286_n.jpg?resize=350%2C200&ssl=1)
Credit to @0ui.chef Prime NY • Pommes Fondant • Sous Vide Oyster Mushrooms • Pine Nut Gremolata • Smoked Cocoa Demi – Premier Selection
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Global Academy Open House: Do More, Learn More, Cook More Armed with a Spatula and a Superior Diploma - Page 2 of 2 - When In Manila
![Filet Mignon and Fondant Potatoes. Topped with bone marrow compound butter and black garlic compound butter, dry aged for 2 days in Koji Rice, sous vide at 135f for 2 hours with Filet Mignon and Fondant Potatoes. Topped with bone marrow compound butter and black garlic compound butter, dry aged for 2 days in Koji Rice, sous vide at 135f for 2 hours with](https://preview.redd.it/ggx0fratu9281.jpg?width=640&crop=smart&auto=webp&s=76f1bf8da9b9066a9162de35d980d01be9b1b527)
Filet Mignon and Fondant Potatoes. Topped with bone marrow compound butter and black garlic compound butter, dry aged for 2 days in Koji Rice, sous vide at 135f for 2 hours with
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Sous vide balsamic-glazed short ribs and pommes fondant served with a shallot creme. - Dining and Cooking
![Credit to @0ui.chef Prime NY • Pommes Fondant • Sous Vide Oyster Mushrooms • Pine Nut Gremolata • Smoked Cocoa Demi – Premier Selection Credit to @0ui.chef Prime NY • Pommes Fondant • Sous Vide Oyster Mushrooms • Pine Nut Gremolata • Smoked Cocoa Demi – Premier Selection](https://i0.wp.com/www.chefselection.co/wp-content/uploads/2021/04/167634266_1402025796823591_514744088543777540_n.jpg?resize=350%2C200&ssl=1)