
“SaQuaNa” Chef Alexandre Bourdas’s Rye Brioche with Seaweed, Grilled Sardines, Soy Sauce, Spinach, and Roquefort Cheese
The sardines are basted with soy sauce during grilling and served with brioche made from dough containing umami-rich nori, in a flavorful dish that combines the ocean’s bounty of fish and seaweed with the mountain’s blessing of Roquefort cheese. Sea...
- Expert’s Recipe
August 2020