James Henry

Goat’s yoghurt sorbet with warm burnt honey madeleines

Australian Gourmet Traveller recipe for goat’s yoghurt sorbet with warm burnt honey madeleines by James Henry from Paris restaurant Bones.

Live like the French and try this recipe by James Henry from Paris restaurant Bones.

Australian Gourmet Traveller recipe for bonito with mojama by James Henry from Paris restaurant Bones.

Australian Gourmet Traveller recipe for pressed veal head terrine by James Henry from Paris restaurant Bones.

Australian Gourmet Traveller recipe for slow-roasted lamb with citrus and herbs by James Henry from Bones in Paris.