![](https://koppertcress.com/media/cache/generic/rc/iiBBneyU/uploads/media/5db98b00d95a5/652e44950be62.jpg)
Use of Citra Leaves by Alexandre Mazzia
Category: Hospitality & Gastronomy
Steamed Aspargus in sea water, Mojito condiment and Citra Leaves
Use of Citra Leaves by Alexandre Mazzia – Restaurant AM in Marseille: “Steamed Aspargus in sea water, Mojito condiment and Citra Leaves – Citra Leaves brings acidity, gives an incisive and depth to asparagus that extends its herbaceous and floral side”.
Related articles
Also interesting