Au menu : Velouté de topinambours & son foie gras poêlé et ensuite Ballotine de volaille garnie au foie gras, Crumble de parmesan & sauce Vierge...
A good friend offers me a cooking course to the Atelier des Chefs and it was such a pleasure to learn how to cook 2 dishes with foie gras... Yummy!!!
Menu : Velouté of Jerusalem Artichoke & Fried Foie gras and then Ballotine of poultry filled with foie gras, Parmesan cheese Crumble & Vierge Sauce...