Two Michelin-star chef, Michel Roux Jr, explains how to cook one of the standout dishes on the À la carte menu at Roux at the Landau; Venison saddle with spiced pumpkin, chanterelles, wet walnuts and trevise.

<p>Looks super tasty! Thanks for sharing and welcome to the community! </p>
Thank you :-) We'll be releasing some summer cocktail recipes soon - stay tuned!

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