@gronda.com: New Masterclass on @gronda Roulade is not a recipe. It is a way of building a dish. In his masterclass on Gronda, Chef Brian Limoges of Enclos, Sonoma, guides you through six dishes — a Provençal skate paupiette, a quail ballantine with black truffle, a four-layer pumpkin and crab roulade, a grilled cabbage with creamed spinach, a dry-aged wagyu Wellington, and a whole-fish amberjack served in a single bite. Each one is a different expression of the same core technique. Learn it once. Apply it everywhere.

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Tuesday 31 March 2026 17:00:00 GMT