Guinea Fowl Breast cooked at low temperature and wrapped in Ham with Red Tropea Onion, Artichoke Bouquet and Piquillo Purée by KACHEN Magazine 12/02/2022 Read more FacebookPinterestEmail
Breton Lobster with tender Sicilian Aubergine, Extra Virgin Olive Oil and Tomato coulis by KACHEN Magazine 12/02/2022 Read more FacebookPinterestEmail
Ravioli stuffed with Veal Sweetbreads on Black Truffle sauce & Jerusalem Artichoke Mousse by KACHEN Magazine 12/02/2022 Read more FacebookPinterestEmail
Scallop Carpaccio with Cauliflower Caviar, Green Apple Ice Cream, Horseradish, Russian Egg and a Vinaigrette of Roasted Nuts by KACHEN Magazine 12/02/2022 Read more FacebookPinterestEmail
