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emil minev
Tuesday, July 28, 2009
Jerusalem Artichoke soup with Summer Truffle and Potato
Truffle dressing,liquid potato "ravioli",and slow cooked ,caramelized garlic,blended with cream.
in the center we add some potato and truffle oil "Espuma" or light flufy textured potato soup put into a Siphon,and slightly warm up to 60C
on the top we place a few thin slice of Summer Truffle.....
and finally the light and hot Jerusalem Artichoke soup...........
Saturday, October 18, 2008
Grilled Potato and Spring Garlic
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