Apr 13, 2018 | recette, Restaurant
Saumon fumé aux baies de genièvre et confit, purée de petit pois et purée de cresson , radis fumé , feuille de capucine de notre potager , sauce à la crème, huile, persil et caviar.
Gambas snackées, gelée de piment oiseau, pickels de carotte, ail confit, purée de carotte, ail noir, écume à la bisque, fane de carotte
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