Recipe by Tommy Myllymäki from the gastronomical chapter from the new book ‘Champagne Magnum Opus’. International release is planned to Christmas’22. Tartar on hiramasa with buttermilk, horseradish…
This is one of my favorite recipes to match with Champagne – Parsley-fried frog legs with truffle risotto… Log in or sign up to unlock
Vichyssoise is a French potato and leek soup. It is usually served cold The soup can also be served hot. Regardless of the serving temperature,…
This simple but still taste dish has a fairly young history. The origins of the Hasselback potatoes can be traced to the 1950s and a…
Each month Björnstierne Antonson, champagne club head sommelier, will share a nice recipe for those of you who do not think it is enough to…
Oysters Rockefeller, originates from New Orleans. It was created almost a hundred years ago by Jules Alciatore, at the still family-owned Antoine’s Restaurant in New…
