Œufs Cocotte aux Cèpes et Échalotes
Silky baked eggs with wild mushrooms (cèpes) and shallots in a creamy custard—an elegant Lyonnaise bistro starter elevated with forest foraged flavors.
Silky baked eggs with wild mushrooms (cèpes) and shallots in a creamy custard—an elegant Lyonnaise bistro starter elevated with forest foraged flavors.