Friday March 20thYoucef Djellabshell and casserole
Crisp, crunch and casserole.
Cromesquis with red mullet and herb salad. Duck leg in a pastry-sealed casserole, truffle butter and root vegetables. Strawberry tartare with four spices, basil and Asian pepper.
4 Place de L’Amirande 84000 Avignon France
T. +33 (0)18.104.22.168.20 F. +33 (0)22.214.171.124.85