János Mizsei, the Chef of MÁK Bistro, the Innovative Kitchen of 2017 by Dining Guide
Join our hunters and their dogs to experince the excitement of hunting these underground delicacies in the forests!
A szövegre kattintva az Ön oldala jelenik meg.
Cook the cauliflower florets in lightly salted water, spoil the cooking water when soft. Add 3-3,5 dl chickenstock, mix well then add the spices and the cream. Boil for 2 minutes. Serve hot, but not boiling with olive oil, julienned truffle and basil leaves.