« Effilochée de queue de veau, glace à la moutarde | Main | Quail's eggs, sunny-side up »

April 8, 2005

Filet de dorade et boudin noir, façon mille-feuille

Filet de dorade et boudin noir, façon mille-feuille

Sea bream fillet and blood sausage, mille-feuille style.

Posted by clotilde at 1:57 PM

Comments

My goodness! What odd combination; pig's blood and fish.
I will just have to invent a recipe for this since i'net searches cough-up nothing.

Posted by Will on April 13, 2005 3:47 PM

Will - I have noticed that Paris restaurants are doing more and more of these sea/earth dishes, pairing seabass with smoked bacon, lobster with foie gras, or here, this really delicious "mille-feuille". And I've loved the taste combination every time I've tried it!

Posted by clotilde on April 13, 2005 3:54 PM

Post a comment





Remember Me?