Sorry, our recipes aren’t available in cups, ounces or English just yet! Head this way to explore them in French.
Toquéra 415
Anguille fumée, beurre noisette, réglisse
Une recette d’Adrien Ferrand, chef d’Eels à Paris
- share
Toquéra 415
Sorry, our recipes aren’t available in cups, ounces or English just yet! Head this way to explore them in French.