Home » Plats du podium » CHARTREUSE: “A TRIBUTE TO THE NOBEL PRIZE” – Potato salad with horseradish, dill and crispy herb petals. Herb-glazed aspargus. Purée of oysters and parsley. Chartreuse with leek, potato and shellfish stew. Shellfish sauce.
CHARTREUSE: “A TRIBUTE TO THE NOBEL PRIZE” – Potato salad with horseradish, dill and crispy herb petals. Herb-glazed aspargus. Purée of oysters and parsley. Chartreuse with leek, potato and shellfish stew. Shellfish sauce.
