Not so long ago me and one of my ‘sharing-the-same-culinair-interest-friends (@horecadier
)’ enjoyed a great and interesting dinner at La Rive (situated in the Amstel Hotel) cc @restaurantlarive
. Loved the way one of our supplied Spice-Blends was used in this dish; ‘Guineafowl Bresse | Morchella (morel) | Turnip’. The spice blend used is Curry Breton. A spice blend consisting of ‘Turmeric, coriander, nori, dulce, sea lettuce, cumin, fennel, black pepper, mustard, fenugreek, ginger, herbs (cinnamon, clove, cardamom)’. Can say it was a superb dish to enjoy, to be surprised and to sense … and to order again ... and again ... ;-) It's all about; Cuisson, Balance If the used elements, displaying of tge plate and the After-Sense ... Just; Great !!!