Studio Recipes
Dry-Aged Duck Breast, Rosella Jus, Smoked Beetroot, Celeriac Purée & Samphire Oil
Recipe Class: Perlé AdaptedBadge: PERLÉ ADAPTEDPerlé Status: Structurally adapted and service-modelled; not yet physically validated in Perlé live service This dish moves in darker tones — bronze skin, warm root sweetness, and the crimson brightness of rosella drawn through a polished jus. It carries the quiet weight of an evening plate, but never becomes heavy….