Grilled, as a snack or in a carpaccio, the head of the head is the outstanding guest of the holiday meals.
An excellent product that we only occasionally indulge in, the belly returns in time for the festive season at Bistronomic LAVA Restaurant (1), Ve Paris district leader and former candidate Top Chef Season 13Wilfried Romain lists it on his menu, char-smoked, alongside tapioca crackers and a type of cauliflower in a carpaccio, pickles and cream. It’s enough to inspire us for our holiday menus…provided we don’t spoil this delicate product with its delicate flesh. , unfortunately suffers from many mistakes during preparation.To never miss a New Year’s meal again, the world-famous chef who known for its fusion cuisine, takes into account the mistakes to avoid.
Disrespecting his season
“Eating a pitcher in July is simply not possible,” begins Wilfried Romain. if you want to use these delicate shellfish, you must…
Source: Le Figaro
