Jean Troisgros, Pierre Troisgros

Designing the dish

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Nouvelle Cuisine of Jean and Pierre Troisgros
The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

  • About

Method

Take a large, very cold plate and in the centre place 1 rounded tablespoon of a fresh fruit sorbet (prickly pear; strawberry; raspberry;