Chef Yannick Franques surprises us once again with a recipe that promises an exceptional moment at the table of La Tour d’Argent. Pike perch quenelles topped with creamy burrata and basil oil on a velvety Green Zebra tomato sauce.
This recipe, both bold and refined, features delicately prepared pike perch quenelles. Their light and fluffy texture perfectly contrasts with the creamy burrata infused with homemade basil oil. The velvety Green Zebra tomato sauce adds a touch of indulgence and slightly tangy freshness to elevate the dish.
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