Use of Kikuna Cress by Mickaël and Gaël Tourteaux

May 12, 2015

Roasted green Asparagus, sauced with hollandaise and Curcuma, fresh coconut granita and lime marinated poultry and Kikuna Cress

Chef Gaël & Mickaël Tourteaux – Restaurant Flaveur – Nice: “Roasted green Asparagus, sauced with hollandaise and Curcuma, fresh coconut granita and lime marinated poultry and Kikuna Cress – Kikuna Cress has a vegetable undertone and is used as a taste enhancer to strengthen the anis notes of the green asparagus”

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Use of Kikuna Cress by Mickaël and Gaël Tourteaux

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