Home » Plats du podium » Beef tenderloin cut into strips and pan-fried, dipped in cep ash, rolled around a core of truffle parsley and salted tongue. Hollowed-out potato filled with potato cream and pickled mushrooms. Ingot of oxtail and onions with cheese and wild herbs. Celery root with black winter truffle, smoked marrow and thyme.
Beef tenderloin cut into strips and pan-fried, dipped in cep ash, rolled around a core of truffle parsley and salted tongue. Hollowed-out potato filled with potato cream and pickled mushrooms. Ingot of oxtail and onions with cheese and wild herbs. Celery root with black winter truffle, smoked marrow and thyme.
