PLACE VENDÔME Burger // Limited Collection
by ÉRIC ROBERT, BEST WORKER OF FRANCE IN 2000

Duck & Foie gras : Minced duck aglets miso sauce cooked on the grill dusted with sesame seed, foie gras slice approx. 30g, red onions’ tempura, porto sauce with black truffle oil and mushrooms (chanterelles and ceps).

 

foie gras

aiguillette de canardaiguillette de canard

thon rougeOnion rouge

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