Cabillaud mariné au miso, sauce au vin rouge | Polenta au four, bok choy et échalotes confites (du chef invité Lorenzo Albrici)

Miso-marinated cod with red wine sauce | Baked polenta, bok choy and shallot confit (by guest chef Olivier Jean)

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Cabillaud mariné au miso, sauce au vin rouge | Polenta au four, bok choy et échalotes confites (du chef invité Olivier Jean)

Allergène:

Alcool
Céleri
Œuf
Poisson
Gluten
Lait
Soja
Sulfites

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