Blue trout in a champagne sauce.
In the Swiss town Fribourg, fish from the nearby trout farm in Galternbach is a favourite. Guests can catch their own dinner, and have it prepared in the Brasserie "L´Epée" by chef Christophe Dousse. For Euromaxx a la carte, he's making braised trout in champagne sauce with new potatoes and fresh spinach salad.
Vrsta predmet
- factual
Vrsta predmet
- factual
Institucija iz koje dolazi
Agregator
Uvjeti korištenja medija u ovom zapisu (osim ako nije drugačije navedeno)
- http://rightsstatements.org/vocab/InC/1.0/
Datum izdavanja
- 2014-07-16
- 2014-07-16
Identifikator
- http://mint-projects.image.ntua.gr/data/euscreenXL/1578469
Jezik
- english
- eng
Dio je
- Europeana XX: Century of Change
Država iz koje dolazi
- Germany
Naziv zbirke
Prvi put objavljeno na Europeana
- 2015-01-19T15:00:53.970Z
Zadnji put ažurirano od institucije koja pruža podatke
- 2021-11-10T18:12:47.389Z