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Damien Pignolet on the pop-up restaurant crazeDamien Pignolet on the pop-up restaurant crazeDamien Pignolet, Executive Chef of The Bellevue Hotel Dining Room, talks pop-up restaurants, his love of French cuisine, and the art to crafting the perfect menu.

TOP RECIPES

Double-choc meringue piecream, 300ml dark chocolate, 250g, chopped milk chocolate, 200g, chopped egg-whites, 4 caster sugar, 1 cup PASTRY plain flour, 1 1/2 cups, sifted butter, 150g, chilled, chopped cocoa powder, 1/4 cup icing sugar, 2 tablespoons milk, 2-3 tablespoons Braised beef cheeks in red wine2 tablespoons olive oil 1.5kg beef cheeks, trimmed, seasoned 2 onions, chopped 2 carrots, peeled, chopped 2 celery sticks, chopped ½ bunch parsley, plus extra, to serve ½ bunch thyme 6 bay leaves 6 garlic cloves, peeled 4 anchovies 3 cups red wine 3 cups chicken stock instant polenta (see tip), steamed green beans, to serve Chocolate mousse slicedark chocolate, 500g, chopped butter, 125g, chopped golden syrup, 2 tablespoons eggs, 4 caster sugar, 1 tablespoon plain flour, 1 tablespoon, sifted berries, cocoa, to decorate (optional) COFFEE MASCARPONE instant coffee, 2 tablespoons boiling water, 1 tablespoon mascarpone, 200g pure icing sugar, 2 tablespoons Baked chicken riceolive oil, 2 tablespoons chicken thigh fillets, 500g, halved leek, 1, white part sliced smoked paprika, 1 teaspoon Arborio rice, 2/3 cup tomato paste, 1 tablespoon crushed tomatoes, 400g can chicken stock, 1 1/4 cups zucchini, 1 large, halved lengthwise, thickly sliced salad, lemon wedges, to serve Pumpkin scones2½ cups self-raising flour ½ teaspoon mixed spice 30g cold butter, chopped 1 cup cold mashed pumpkin ¼ cup brown sugar 1 egg, beaten Butter and honey, to serve

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Who wore it best?
One outfit, two celebrities. Who wore it best? You decide!