Dinner starter with ZwyerCaviar at the Restaurant Schoren
December 22, 2008 · Print This Article
Last week Jean-Marc Kohler offered to his guest his very own imagination of how ZwyerCaviar could be accompanied with other gourmet essences. Moving forward, but while showing his respect to the traditional ‘egg style’: Poached quail egg on a Champagne sauce.
For the brave hearted ones: If you ask for it, there might be a chance that the chef shows himself benevolent…
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