56
Charolais veal and bison
on a vegetable lattice
mpress
ive: The
cle
ar
lay
out of ki
tch-
en ute
nsils
in
drawer
s.
The
fact
tha
t
they’r
e k
ept
di
rectly
wh
ere
th
ey’
re
nee
ded
, i
.e.
ne
ar
the hob, tri
gge
rs a n
ew
rou
nd
of
eup
hor
ia.
En garde
! M
ay
the
better sp
oon
win!
The main course is undoubtedly the tops in culinary creativity. Roast joint of Charolais veal and
bison served on a vegetable lattice with stuffed potato dumplings and glazed rump of beef with
carrot purree. Ivo Berger, chef de cuisine has conjured up this mouth-watering creation. The
recipe belongs toPUR’s cuisine, so if youwant to knowwhat it tastes like, just go to the restaurant!
You’ll find all the other recipes at
.
Main course
‘EN GARDE!’
