Tag: amberjack
In the ceviche from Donna, in Paris, “we like the balance of ingredients which never compete with the taste of raw amberjack”
Ceviche of amberjack, stracciatella, pomelos and salicornia, a beautiful and colorful dish by Masahide Ikuta, a Japanese chef who worked notably with Bruno Verjus. JULIEN THEVES Dn the city center…