1. Food & Wine

Bilsons - Serge Vieira

Dinner at Bilsons in January 2011 with Bocuse d'Or winning guest chef Serge Vieira of the 1 Michelin starred Restaurant Serge Vieira in Chaudes-Aigues, France.
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  • Amuse Bouche - Duck and Ginger

    Amuse Bouche - Duck and Ginger

  • "Ravioli" with Blue Swimmer Crab
Wagyu Beef, celeriac and fennel seed yoghurt
Cantal tuille ham and fingerling potato salad, aligot croquet

    "Ravioli" with Blue Swimmer Crab Wagyu Beef, celeriac and fennel seed yoghurt Cantal tuille ham and fingerling potato salad, aligot croquet

  • "Homage to the Great Barrier Reef" - Roast gambas, oysters, vongole, mussels, abalone and razor clams under "the sea", a fine film of citron jelly

    "Homage to the Great Barrier Reef" - Roast gambas, oysters, vongole, mussels, abalone and razor clams under "the sea", a fine film of citron jelly

  • Butter roasted marron lobster, beetroot three ways and crayfish ravioli with coconut milk pasta

    Butter roasted marron lobster, beetroot three ways and crayfish ravioli with coconut milk pasta

  • John Dory, Kohlrabi dressed with thyme and lemon grass

    John Dory, Kohlrabi dressed with thyme and lemon grass

  • Rose lamb saddle with braised lamb belly croquet and eggplant

    Rose lamb saddle with braised lamb belly croquet and eggplant

  • Apricot clafoutis, apricot cream, cannelloni, yoghurt and wattle seed ice cream

    Apricot clafoutis, apricot cream, cannelloni, yoghurt and wattle seed ice cream

  • Strawberry and rhubarb tartlet, with szechuan pepper and honey ice cream

    Strawberry and rhubarb tartlet, with szechuan pepper and honey ice cream

  • Mignardises

    Mignardises

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    Amuse Bouche - Duck and Ginger
    "Ravioli" with Blue Swimmer Crab
Wagyu Beef, celeriac and fennel seed yoghurt
Cantal tuille ham and fingerling potato salad, aligot croquet