Braised Leeks with Yoghurt Sauce and Tarragon
BY DOMINIQUE CRENN - Experience Dominique Crenn’s take on a classic with leeks vinaigrette. In this dish the leeks are braised before being grilled for a note of smoke. A light yoghurt emulsion then offers a rich and slightly acid touch to an exquisite starter.
Braised leeks, yoghurt sauce, fried leeks, tarragon and chives, parsley oil.
Scissors, kitchen tweezers, palette knife, pot (for hot water).
Milk, sulphites. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
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Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.