AVAILABLE AT HELIOT
At the Hippodrome Casino only the best will do, the Heliot recipe is inspired from the 1946 edition of “Fannie Farmer’s Boston Cooking School Cookbook”. The Heliot cheese and pasta bake uses gruyere and parmesan cheese, double cream, cracked black pepper with a hint of mustard and nutmeg topped with Japanese panko crumbs for an extra crunchy topping. The Heliot mac & cheese embraces the millionaire’s lifestyle by adding shavings of black truffle and the luxury of a poached pheasant’s egg. A perfect luxury side order to share around the table to create a unique and memorable talking point of the evening.