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

champagne & food, Champagne Magnum Opus, Dom Pérignon, Tommy Myllymäki
January 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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