Recipe; fried quail breast with pata negra and truffles by Tommy Myllymäki

champagne & food, Champagne Magnum Opus, Recipe, Tommy Myllymäki
May 29, 2022

Tommy Myllymäki

Recipe by Tommy Myllymäki from the gastronomical chapter from the new book ‘Champagne Magnum Opus’. International release is planned to Christmas’22.

Estimated reading time: 3 minutes

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