gwendal.leruyet@francemel.fr
Gwendal Le Ruyet
+33.641.132.189
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CV-gwendalleruyet.pdf
Scallops with cucumbers and safran
Asparagus, sea bass and truffle
Duck breast, two sauces
South France gold "au torchon"
Scottish salmon on biscuit
Blue lobster, Newburg style
Turbot on the bone, finger leeks
Sweetbread with capers, puntarella
Licques ellow chicken with "rattes"
Angus beef with truffles
Poached apricots with lavander
Green apple millefeuille
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