Relais Santa Croce

Signature recipes

FILLET OF SCORPION AT LAMBIC BEER, WITH SUMMER CHICORY AND CAVIAR FRAMBOISE

FILLET OF SCORPION AT LAMBIC BEER, WITH SUMMER CHICORY AND CAVIAR FRAMBOISE

Ingredients (for 1 pax) 170 gr clean and barbed scorpion fish fillet 120 gr Summer Chicory 40 cl Beer lambi...

MOUSSE WITH FLORENTINE TOMATOES AND CRUMBLE CHOCOLATE CALLEBAUT

MOUSSE WITH FLORENTINE TOMATOES AND CRUMBLE CHOCOLATE CALLEBAUT

Ingredients: BFor the Mousse: n ° 2 tomatoes Costoluto Fiorentino from 200 gr CAD. 150 GR cane sugar 500 gr...