Egg Yolk Confit – Cooked in Oil at 90°C, Served with Baguette and Caviar for a Perfect Appetizer
공격수셰프 Striker chef · 18 views
Egg Confit
Egg Yolk
Caviar
Baguette
Appetizer
French
Fine Dining
Starter
Oil Cooking
Low Temperature Cooking
Sour Cream
Chives
