Dining and Cooking
Asparagus with red currant gel, yoghurt, bay leaf emulsion. Chanterelle tartar with almond cream, rum pot jelly glace and pomegranate gel
In Culinary Plating

Asparagus with red currant gel, yoghurt, bay leaf emulsion. Chanterelle tartar with almond cream, rum pot jelly glace and pomegranate gel


Asparagus with red currant gel, yoghurt, bay leaf emulsion. Chanterelle tartar with almond cream, rum pot jelly glace and pomegranate gel

by yvesundmartin

Dining and Cooking