Asparagus, Quail Egg And Spring Flowers With Morel Sauce @ Kochschule Thomas Mühlberger
ASPARAGUS, QUAIL EGG AND SPRING FLOWERS WITH MOREL SAUCE
Kochschule Thomas Mühlberger, Prien am Chiemsee
After 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
Eaten: Fri, 25 Apr 2014 15:13