Menu trends - Recipes - Indulgences: Veal Porterhouse on Wild Mushroom Risotto, Fresh Green Asparagus and Red Wine Truffle Sauce; Grilled Duck Breast with Warm Honey and Grape Compote; Crab Cakes with Crisp Radish Salad; Cold-Smoked Sturgeon on Endive and Apple Salad with Caviar; Portobello Mushroom Tartar; Diver Sea Scallops with Carrot-Ginger Emulsion; Forestiere Salad; and "The King" Dessert
Restaurant hospitality ; 83 , 12
1999
Article (Journal)
English