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Yayo Daporta

Bloc of foie gras and camellia

Bloc of mi-cuit (semi-cooked) foi gras and red camellia jam. This is accompanied by a camellia essential oil sauce (emulsion), white camellia jam, Arzúa cheese cream, corn grains and fried bread, white camellia petals with camellia jam, and red camellia in julienne strips. The bloc is coated in gold powder.