The Greenhouse Dublin
Words
or pictures are not able to describe the talent of Chef Mickael Viljanen, his
food needs to be experienced first-hand to truly understand his exiting way of
cooking.
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Cep Veloute |
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Foie Gras, frozen Apple and Walnuts |
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Cod, Cauliflower, Mussels, pickled Radishes, Hazelnut Beurre Noisette |
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Hey smoked Bavette of Beef ( Flank Steak) Celeriac textures, roast Shallots |
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Frangipane, Egg custard, Caramel |