Chef Mandy

French cuisine will always be my first culinary love…. the depth, the precision, the romance of it all. ✨

This plant-based take on steak au poivre was created for a winery dinner: marinated, grilled lion’s mane mushrooms over a velvety squash purée, with crisp French beans and a silky cognac peppercorn cream. Finished with a whisper of the winery’s finest red…. turned into red wine caviar, of course.

Because elegance doesn’t need meat… just a little imagination and a lot of love. ❤️