Recipe by Tommy Myllymäki from the gastronomical chapter from the new book ‘Champagne Magnum Opus’. International release is planned to Christmas’22. When you ask two creators to create something together, the result is seldom better than they would have achieved individually. Especially not if the people in question are extremely talented, experienced and used to deciding. Even … Continue reading Recipe; pikeperch quenell with oscietra and beurre blanc by Tommy Myllymäki