Home » Plats du podium » Brioche-crusted brown trout with American caviar, a tartlet of crisp trout skin, celery root purée, a brown butter emulsion and smoked mushroom consommé.
Brioche-crusted brown trout with American caviar, a tartlet of crisp trout skin, celery root purée, a brown butter emulsion and smoked mushroom consommé.
