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Roasted koji bean

Roasted koji bean

Roasted koji bean with reduced whey dip and bee pollen crème anglaise

BY ANA ROŠ - This dish is an homage to one of the most important vegetables in Soča Valley: brown beans. They are inoculated and then slowly cooked in a beautiful cream. Served with crispy bean skin, caramelized in white chocolate.

Allergens

Milk, egg, soyabean, Brazil nut, cashew, hazelnut, macademia, peanuts, pecan, pistachio, walnut. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

Good to know

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.

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