Domaine de Châteauvieux
Send to a Friend
Print
 |
 Philippe Chevrier  Grand Chef Relais & Châteaux Domaine de Châteauvieux - Switzerland |
Chef's Recipes
Line-Caught Sea Bass Cooked in Coarse Salt with Lemongrass
Sautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato Ravioli
Mediterranean Bluefin Tuna Tartare with Avocado Cream
Poached Bresse Chicken with Garden Herbs and Madras Curry Butter
Gariguette Strawberry and Rhubarb Crumble with Mascarpone Ice Cream and Mint-Strawberry Juice
Sautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato Ravioli
Mediterranean Bluefin Tuna Tartare with Avocado Cream
Poached Bresse Chicken with Garden Herbs and Madras Curry Butter
Gariguette Strawberry and Rhubarb Crumble with Mascarpone Ice Cream and Mint-Strawberry Juice
| Establishments | Recipes | Chef's Talk | Info | |||
| Africa North America South America Asia Europe Pacific/Oceania | Recipes by category | Products Basic technique Tips & tricks | About us Contact us |
©Copyright MSCOMM 1996 – 2010. Michèle Serre, Éditeur
-
Establishments
-
Recipes
-
Chef's Talk
-
Info
