Bass escalope with pine nuts and black olives Bass filets are seared and cooked in the oven,...
Foie gras escalope prepared in a pan with green apple chutney Chef Jean André Lallican hails from...
Warm goose liver prepared in a pan with preserved peaches Sweet and delicate peaches poached in...
Fouquet's(GroupeBarriere) One of the most prominent restaurants on the Champs Elysees and one of...
Roland Pierroz After training at l’Hôtel Beau-Rivage in Lausanne, Roland Pierroz acquired the...
