DAVID WOODS: Boxing clever with poussin and puy lentils
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I regularly keep my team of junior chefs on their toes to help them expand their skills.
So, recently I set them a mystery box challenge – 10 chefs were faced with boxes of secret ingredients and an hour and 15 minutes to create an à la carte style dish.
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Hide AdIt’s amazing how the same box of ingredients can produce 10 completely different dishes but the winner was my chef de partie, Tony Kittou. He has been with the Sofitel kitchen brigade for three years and, like all my team, has the right attitude that as a chef you are always learning.
He produced a dish of thyme and garlic poussin on a bed of vegetable lentils, served with grilled shallots, grille