THE KRUG ROOM, CHEF ROBIN ZAVOU
Roscoff onion puree, black onion powder, black truffle, chicken stock
CAPRICE, CHEF GUILLAUME GALLIOT
Onion Roscoff cooked in brioche with tarragon sauce
VEA, CHEF VICKY CHENG
French onion soup with grilled cheese
ANDO, CHEF AGUSTIN BALBI
“Tardes en San Telmo” – red onion consommé, almond cream, carabinero prawns
MONO, CHEF RICARDO CHANETON
Roscoff onion, Paris button mushroom, black sesame condiment
LOUISE, CHEF FRANCKELIE LALOUM
Slightly smoked Cévennes onion, “Morisseau” mussels and razor clams, 24-months Comté cheese emulsion…