Game gastronomy by executive chef Sotiris Evangelou at Salonica Restaurant – Makedonia Palace Hotel
The quail, the duck, the venison and the wild boar will be the protagonists of this year’s hunting season Strictly for WILD EATERS!
The quail, the duck, the venison and the wild boar will be the protagonists of this year’s hunting season
Strictly for WILD EATERS!
Menu
The Foie Gras
Tender rocket, roasted quince, foie gras, homemade vinaigrette with honey and balsamic vinegar.
The Quail
Flambé with Armagnac, grape sauce, chestnuts, glazed turnip with orange, basmati rice with raisins and pine nuts.
The duck
Roasted with green pepper, beetroot and kumquat (for 2 pax).
The venison
Ragout with pappardelle, forest mushrooms and winter truffle.
Wild boar
In wine sauce with prunes and shallots.
The chocolate
Chocolate mousse with caramelized walnuts, chestnut and jelly of red berries.
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