Surf and Turf Pt. 2 Recipe

About: 2/Chestnut Soup, Razor Clams, Sautéed Mushrooms, Caramelized Hazelnuts • Chestnut veloute (Cook 750g sliced onion with 250g butter. Add 3kg chestnuts. Add chicken stock and bouquet garni. Cook. Add cream and season. Mix and pass chinois. Finish with whipped cream.) • Razor clams • Seasonal wild mushroom (Saute and finish with chopped garlic confit, shallot and parsley.) • Caramelized hazelnuts concasse

Recipe Info

Restaurant: TWIST by Pierre Gagnaire | Las Vegas

Servings: 1
Prep Time:
Cuisine: French
Meal Type: Dinner
Main Ingredient: beef
Dish Type: Main Course
Cooking Method: Simmer
Season/Occasion: Any Occasion
Dificulty: Difficult
Vegetarian: No

Directions

Recipe

None

Ingredients

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