
Taste master
Olivier Chaignon
Restaurant L'Osier***, Tokyo

Dish of the master
Gentle mi-cuite Mount Hakkai-trout, smooth leek cream with pearly Royal Belgian Caviar Osietra, condiments on a bed of buckwheat blini's.
Restaurant L'Osier***, Tokyo
Gentle mi-cuite Mount Hakkai-trout, smooth leek cream with pearly Royal Belgian Caviar Osietra, condiments on a bed of buckwheat blini's.