The Guild’s Chilean Seabass en Papillote
Join Sous Chef Przemek Chrzanowski as he prepares The Guild’s Chilean Seabass en Papillote, a dish that balances technique and flavour.
The oxygen brings out hidden notes, softens the tannins, and brings warmth to every swirl. It’s a quiet performance of precision and patience, where glass, wine, and time all play their part. In this method, decanting becomes more than technique, it’s a story of transformation, told through colour, texture, and the promise of what’s to come.
