Recipe; Quail liver with rosehip puree 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: 4 minutes

When you ask two creators to create something together, the result is seldom better than they would have achieved individually. Especially not if the people in question are extremely talented, experienced and used to deciding. Even if they are professionals.

It was my first thought when I heard that the champagne genius Richard Juhlin would put together a dinner with the Scandinavian kitchen’s star chef Tommy Myllymäki.

[collaboration with Mondial]

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