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Chef Julien Royer preparing his elegant Wakayama citrus tart with Coriander and Earl Grey at Odette, his Michelin three starred restaurant, last January. He uses a wide variety of citrus such as blood orange, pomelo, orange, bergamot, for this phyllo pastry tart. A crémeux of Yuzu and another one of yoghurt bring creaminess and gourmandise. Small brunoise of different citruses are flavored with olive oil and black peppercorn. Fresh segments of citrus and earl grey tea ice cream add freshness and
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Chef Julien Royer preparing his elegant Wakayama citrus tart with …
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