Surf & Turf ( terre & mer )

Ingredients and preparation

1 French pigeon (+/- 450 g)

butter

pepper

salt

lobster (+/- 400g)

potatoes (pont neuf)

mushrooms (garnish)

 

Pea puree

500 g peas

chicken stock

fresh mint

cream

pepper

salt

 

Celeriac puree

celeriac

chicken stock

cream

butter

lecithin

 

Chef: Christian Van den Ouden

Fotograaf : Bart Tanghe

 

 

Imprimer cette page

Partenaires

Devenir partenaire

Newsletter