Tag: Tomme
At the Brion restaurant in Paris, “the melting Jerusalem artichoke lingers on a creamy tomme de Savoie puree”
Roasted Jerusalem artichokes, Jerusalem artichoke and tomme puree, Paloise sauce, XO sauce and herbs. ELISA NGUYEN PHUNG NOTMuch to the displeasure of Antoine Parmentier, Jerusalem artichokes die hard. We can…