fbpx

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

Picture of Tommy Myllymäki

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

Log in or sign up to unlock

Subscribe for 5.9€ a month for full access to the Tasting Library, exclusive articles, videos events and more

Stay tuned Sign Up