Duck breast topped with roasted mushrooms, cep and tamarind sauce, served with a small tart of cherry tomatoes, creme pattisiere made of ricard and cardamom.
From Green Tangerine, Hanoi
Duck breast topped with roasted mushrooms, cep and tamarind sauce, served with a small tart of cherry tomatoes, creme pattisiere made of ricard and cardamom.
From Green Tangerine, Hanoi