Truffle-Veined Veal, Riesling Foam, Wild Asparagus

Old-world refinement, whispered.

Cured veal medallions threaded with Périgord truffle, draped in Moselle riesling sabayon, finished with forest asparagus.

Composed for La Cour Royale in Luxembourg.

£70

per meal recipe

🔒 Ingredients & step-by-step method unlock after purchase.

Share this recipe