From Market to plate-Episode 2 Daniel Isberg makes lobster escargot with a multitude of market ingredients.

Come along as we follow some clever chefs from market and menu item idea concept through the preparation stage and to the final result on the plate.

Today we followed renowned Phuket chef Daniel Isberg,owner and head chef of Home restaurant in the Kalim section of Patong as he perused the market for his first course item 

The dish was delicious in the result, we love watching the process from the beginning and seeing the freshness of the ingredients and mixing the lobster in place of the escargot was interesting. They were excellent at absorbing the sauce that Daniel created. It was a delicious dish and the process that Daniel went through was fascinating to watch.

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