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cornelia ritzke alter?

日村京介?

A roasted diver scallop is served with a corn velouté sauce, carrot hazelnuts, brown butter. This corn velouté soup is a perfect blend of creamy, savory, and slightly sweet flavors. Peel back the film of the soup packaging and set the truffle oil. We served our sweet corn velouté as a base for our fish alongside blistered cherry tomatoes and sauteed green beans.

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