Plate the tuna, then all the condiments.
Pipe the Sublime with Parmesan using a plain nozzle. Season with fine “fleur de sel” sea salt, freshly ground pepper and olive oil.
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Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.