MUSHROOM In season 2017. A la carte. Menu Champignons duxelle pâté, Basil beurre blanc, poached whole shimiji in New Zealand Sauvignon Blanc, shock fried argula, baby artichokes. Qla. New Delhi

MUSHROOM

In season 2017. A la carte. Menu

Champignons duxelle pâté, Basil beurre blanc, poached whole shimiji in New Zealand Sauvignon Blanc, shock fried argula, baby artichokes. 
Qla. New Delhi
Priyam Chatterjee

Priyam Chatterjee

Executive Chef 6th May 2017
Priyam Chatterjee

Priyam Chatterjee

Executive Chef

MUSHROOM In season 2017. A la carte. Menu Champignons duxelle pâté, Basil beurre blanc, poached whole shimiji in New Zealand Sauvignon Blanc, shock fried argula, baby artichokes. Qla. New Delhi

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