http://geishagourmet.com/2011/03/14/quella-fantastica-millefoglie-di-ricciola-e-mela-verda-di-cappuccio-al-westin-di-milano/

That fantastic Yellowtail millefeuilles and Green Apple with cap at the Westin in Milan

by Monday, March 14, 2011

As a matter of fact, Paul Hood the March 8 at the Westin Palace Milan does not have anything wrong. The meals away from home and at least sixty people were all wonderful. But the Green Apple millefeuille and yellowtail was something memorable… As soon as I see Paul ask him the recipe, so then we try to redo it all at home, What do you say?

Meanwhile, some amateur shot of the evening (organized by Gourmet kitchen with the taste Gribaudo) and.

Chef Paul Hood, Chiara Moiana (Gourmet Kitchen), GG author of the book by Paolo, edited by Gribaudo

Millefeuille of Apple and yellowtail Gnam Gnam!

Risotto with Teroldego, scampi, Morels

The vitelline bio

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1 Response
  • Ahmed Abdelhalim
    March 14, 2011

    Really sensational dish the millefeuille, of great satisfaction and impeccable balance.

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