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The Marine Room’s Chef Bernard Guillas

The art of presentation. The Marine Room's chef Bernard Guillas prepares Alaskan halibut with red walnuts, quinoa, cara cara orange, and an absinthe infusion

May 19, 2014
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The Marine Room's Chef Bernard Guillas

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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

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

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

Alaskan halibut with red walnuts, quinoa, cara cara orange, and an absinthe infusion

 

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