Arnaud Bignon

25 Feb 2014
< 1 min read
Head chef of Michelin-starred restaurant The Greenhouse, Arnaud Bignon talks about his intriguing dish of veal sweetbread, artichoke, parmesan and coffee, brought to FOUR by Rocket and Squash…

Arnaud Bignon’s culinary passion can be traced back to his childhood where he spent his years as a young boy growing up in France in his grandfather’s garden, discovering a profound respect and understanding for the earth’s bounty. Here, he talks us through his veal dish, explaining each component and the importance of texture.

Find out more about chef Bignon and more about Rocket and Squash

This Dish: Arnaud Bignon © Rocket and Squash