Chef Darren Burke shares his favorite vegan Christmas apéro recipe and why he loves it.
Originally from the UK, Chef Darren Burke trained in Italian gastronomy and went on to become Head Pastry Chef at a Michelin-starred restaurant in the north of England. He has worked for Sir Richard Branson in Kasbah Tamadot, Morocco, and in Verbier, Switzerland. He was most recently the Chef Owner of Restaurant Le Bois Sauvage, focused on sustainable dining and local produce. He currently works as a chef instructor at Culinary Arts Academy.
Vegan Chestnut Velouté and Porcini Doughnuts
I really like this recipe because it’s a plant-based adaptation of a recipe from the restaurant Terre à Terre in Brighton. It reminds me of the UK and I love the warm winter flavours. It has an interesting approach of taking something we would normally associate with sweet and putting a savoury spin on it.
CATEGORY: Main Course
Porcini Mushroom Methods
Chestnut Velouté Method