Get access to our best features

Get access to our best features

Published 2 months ago

The abattoirs experience a nice revival of the flame

Summary by Le Temps

From bristle to brain and tongue to tail, offal is back in fashion. On March 19, at the Bernex Terroir House, a night dedicated to "Discovering Offal Differently" is even being held. Last week, it all started with pork ear chips, bear garlic sauce, and fine porcine tail tartlets; before the tripe vinaigrette, gratinized crowned croutons with gribiche sauce. The chain continued with pig's feet tatin and truffle pâté, black pudding in two ways; pa…

0 Articles

0 Articles

All

Left

Center

Right

The abattoirs experience a nice revival of the flame

From bristle to brain and tongue to tail, offal is back in fashion. On March 19, at the Bernex Terroir House, a night dedicated to "Discovering Offal Differently" is even being held. Last week, it all started with pork ear chips, bear garlic sauce, and fine porcine tail tartlets; before the tripe vinaigrette, gratinized crowned croutons with gribiche sauce. The chain continued with pig's feet tatin and truffle pâté, black pudding in two ways; pa…

Read Full Article

Think freely.Subscribe and get full access to Ground NewsSubscriptions start at $9.99/year

Stories disproportionately reported by the Left or the Right

Ground News Article Assistant

Not enough coverage to generate an Article Assistant.

Coverage Details

Total News Sources0

Leaning Left0Leaning Right0Center0Last Updated2 months agoBias Distribution

No sources with tracked biases.

Bias Distribution

There is no tracked Bias information for the sources covering this story.

Factuality

To view factuality data please Upgrade to Premium

Ownership

To view ownership data please Upgrade to Vantage

Sources are mostly out of (0)

Similar News Topics

Stories disproportionately reported by the Left or the Right

Similar News Topics

Trending Topics

Donate Privacy Policy Manage Cookies Terms and Conditions

© 2024 Snapwise Inc.