Young Chef of the Year contestant Rajiv Tikania’s menu

Chef de tournant at the Westin Dubai

Soup
Mushroom consommé with braised beef, mushroom espuma, puy lentil and gingerbread crouton.

Starter
Treasure of sea – glazed red snapper with oyster tarter and smoked salmon sushi.

Main
Foie gras stuffed turkey roll with celeriac puree, brussels sprout, cranberry, bread sauce, parsnip crumble and jus.

Dessert
Macaroon berry Yule log with berry macaroon, chocolate parfait, fresh berries, white chocolate cremeux.

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