VR 360
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Recipe for 4 people
Ingredients
For the capon supremes
For the celeriac confit with truffle butter
For the creamy parsley mash
For the vitelotte chips
For the juice
Method
Prepare the capon supremes
Prepare the celeriac with truffle butter
Prepare the creamy parsley mash
Prepare the vitelotte chips
Prepare the juice
Presentation
Serve immediately!
Many thanks to Stéphanie Bottreau for this food and wine pairing imagined especially for Château Fleur Cardinale.
Culinaire Photographer : Sandra Hygonnenc
Culinary Creation : Stéphanie Bottreau