The Marine Room’s Chef Bernard Guillas
The Marine Room’s chef Bernard Guillas prepares Alaskan halibut with red walnuts, quinoa, cara cara orange, and an absinthe infusion
The Marine Room’s Chef Bernard Guillas
The Marine Room’s chef Bernard Guillas prepares Alaskan halibut with red walnuts, quinoa, cara cara orange, and an absinthe infusion
The Marine Room’s Chef Bernard Guillas
The Marine Room’s chef Bernard Guillas prepares Alaskan halibut with red walnuts, quinoa, cara cara orange, and an absinthe infusion
The Marine Room’s Chef Bernard Guillas
Alaskan halibut with red walnuts, quinoa, cara cara orange, and an absinthe infusion
PARTNER CONTENT
