Pigeon Supreme with duck liver, celery cream and quince
Tauben Supreme mit Entenleber, Selleriecreme und Quitte
€29
Vadder Tisch und Tresen · Frankfurt
Nutrition
≈ 600 kcalper portion of about 350 g
- Protein24%
- Fat60%
- Carbohydrates16%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A gourmet preparation of pigeon breast cooked 'en supreme' style, accompanied by rich duck liver, creamy celery, and quince.
- Cuisine
- French
Typical ingredients
- pigeon
- duck liver
- celery
- quince
- butter
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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