In this audio segment, we take you behind the scene of The Hotel Windsor, one of the most respectable places in Melbourne. French chef of The Hotel Windsor restaurant, Jérôme Trémoulet, shares with us his passion for modern, creative and flavourous food. He tells us about his history as a chef, and explains how to prepare deboned roast quail stuffed with foie gras, one of his specialties.
In this audio segment, we take you behind the scene of The Hotel Windsor, one of the most respectable places in Melbourne. French chef of The Hotel Windsor restaurant, Jérôme Trémoulet, shares with us his passion for modern, creative and flavourous food. He tells us about his history as a chef, and explains how to prepare deboned roast quail stuffed with foie gras, one of his specialties.