Watch Luigi Cagnin and his team prepare a Pigeon a la Presse tableside garnished with white asparagus, herb emulsions and soufflé potatoes. The dish is theatrical with a flambé of cognac as well as the press for the pigeon. Luigi also talks about what it is like to work as a Food and Beverage Operations Manager at The Ritz London and how the best service is provided to the guests.
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13 май 2024
