His recipe for roasted sea bass with star anise, sautéed purple artichokes with pequillos, green tomato juice.
The Art of Cooking at Villars Palace with Chef Christian Bertogna
Tag: Restaurant
Restaurant Esprit par Guy Ravet – The Chef’s recipe
His recipe for peanut lacquered cabbage, vegetable bisque and coriander
Restaurant Cheval Blanc – Chef Peter Knogl’s recipe
His recipe for sea urchin with champagne mousse and imperial caviar
Restaurant Memories – Chef Sven Wassmer’s recipe
His recipe of Knöpfle with roasted yeast, whey and truffle