Our 2 Executive Chefs enjoyed to make something Today. Cold - TopicsExpress



          

Our 2 Executive Chefs enjoyed to make something Today. Cold Starter : French/ Japanese Cuisine Façon Organic Farmed Chicken Breast with Sweet Shrimp Tartare, On Top Bester Black Caviar, Black Truffle Oil Snow Hot Starter : Sous Vide & Charcoal Seared French Duck Breast and Vegetableswith Black Sand and Vishneovka Sauce. Seafood Cold Main : Salmon Confit, Blue Mussels and Winter Chrysanthemums Kelp & Blue Mussels Umami Jus Air, Sprinkled Bretagne Salt “ Fruits de mer “ We are very exiting and looking forward for future menu @ Restaurant Jeraffe!! Cant wait!!! :D
Posted on: Sun, 14 Dec 2014 19:00:18 +0000

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