The Maison DEHESA products in the recipe by Bruno Verjus, Restaurant Table
Smoked eel, foie gras, cacao nibs, pepper and salt from the Millac salt pans.
Bruno Verjus, Restaurant Table.
This winter dish brings together the sweetness of foie gras and the gentle smokiness of the eel.
Pepper, raw cacao bean and salt from the Millac salt pans complete the dish, bringing the necessary touch of lightness and acidity.
The result is a perfect echo between two rich elements, elevated by a fragrant, spiced bread made with ancient wheat flour from Etna.
A rich, generous and silky dish, staged by @bruno_verjus
A perfect idea for festive end-of-year meals.
Our eel, smoked over olive wood, is available in our online shop
Photo: ilyafoodstories