Tommy Myllymäki

Recipe; Quail liver with rosehip puree by Tommy Myllymäki

Recipe by Tommy Myllymäki from the gastronomical chapter from the new book ‘Champagne Magnum Opus’. International release is planned to Christmas’22. When you ask two creators to…

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

champagne & food Tommy Myllymäki

Recipe by Tommy Myllymäki from the gastronomical chapter from the new book ‘Champagne Magnum Opus’. International release is planned to Christmas’22…. Log in or sign up to

Recipe; baked lobster in brown butter with black truffles by Tommy Myllymäki

champagne & food Tommy Myllymäki

Recipe by Tommy Myllymäki from the gastronomical chapter from the new book ‘Champagne Magnum Opus’. International release is planned to Christmas’22. When you ask two creators to…

Recipe; pikeperch quenell with oscietra and beurre blanc by Tommy Myllymäki

champagne & food Tommy Myllymäki

Recipe by Tommy Myllymäki from the gastronomical chapter from the new book ‘Champagne Magnum Opus’. International release is planned to Christmas’22. When you ask two creators to…

Recipe; dill croustade, roe, browned butter by Tommy Myllymäki

Billecart-Salmon Tommy Myllymäki

Recipe by Tommy Myllymäki from the gastronomical chapter from the new book ‘Champagne Magnum Opus’. International release is planned to Christmas’22. FROM THE BOOK The beautiful porcelain…

Recipe; Veal tartare with mushroom, hazelnut and roasted chicken emulsion by Tommy Myllymäki

champagne & food Tommy Myllymäki

Recipe by Tommy Myllymäki from the gastronomical chapter from the new book ‘Champagne Magnum Opus’. International release is planned to Christmas’22…. Log in or sign up to

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