Chef Stuart Ralston from LYLA creates a Dry Aged Turbot, Jerusalem Artichoke, Vin Blanc, N25 recipe

[@PeggyStinson]

simple, elegant, invites me to bring all senses in. thanks for sharing this.

[@Thestaffcanteen]

Thanks for a great comment

[@rcheskin]

Gorgeous. Kitchen looks sick as well.

[@Thestaffcanteen]

It does!

[@Tennisisreallyfun]

Great combination of flavors, very unassuming on the palate but sumptuous nonetheless, and there’s a part of me that really loves the idea of the artichoke being sautéed in hazelnut oil specifically, as the tuber is so nutty in of itself, so using such a flavor forward nut oil will really reinforce its presence on the plate in its natural state (since the other form is pickled). Also, props to the chef for using N25 caviar, it’s perhaps some of the best caviar on the market today!!!

[@Thestaffcanteen]

Well said!