Armand Sablon uses the G-2 Cook’s Knife to prepare and cook Sea bass Ceviche with Coconut and Lime
After winning the first Roux Scholarship competition in 2007, Armand Sablon chose to spend his winning stage at the Auberge de L’ill in Alsace, where the classically run kitchen allowed him to build on his skills and knowledge already gained working with Andrè Garret at Galvin at windows in London.
Now working as Head Chef at the Ten Room in Hotel Café royal in London, Armand is bringing his flair to one of the capital’s most renowned dining rooms.
This month, he uses the award winning G-2 Cook’s Knife to prepare and cook Sea bass Ceviche with Coconut and Lime.
For more information about the project and to see the latest videos, please visit www.global-roux2015.co.uk
- 1kg wild sea bass
- 20g lemon pureè
- 100g coconut marinade
- 5g grated lime
- 100g spring onion slices
- 75g toasted coconut
- 1 small punnet coriander cress