1st ASPARAGUS, QUAIL EGG AND SPRING FLOWERS WITH MOREL SAUCE
Kochschule Thomas Mühlberger, Prien am ChiemseeAfter and selecting fresh edible flowers and prepping the asparagus two ways we created this lovely spring salad. with a überrich morel sauce (add truffle jus, white port and wine for even more über ness) the chef added some morel granita. WOW