Filets de Rougets de Roche Farci au Caviar d’Aubergine - Chef Eric Canino - Restaurant/Hotel La Crémaillère

Filets de Rouget

Filets de Rougets de Roche Farci au Caviar d’Aubergine accompanied with a potato "tube" filled with Soupe de Poissons, a mound of Caviar d'Aubergine (eggplant) and steamed vegetables.

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