
From the Escuela de Hostelería de Guayente (Sahún, Huesca), José María López Escribano bring us this “millefeuille” recipe with Forvm Chardonnay vinegar. Enjoy!
”Millefeuille” ingredients
Vanilla genache ingredients
Red pepper marmelade ingredients
Tangerine sorbet ingredients
Tangerine compote ingredients
"Millefeuille" elaboration