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Edgar Bovier recipe – Roasted porcini mushrooms with figs and duck foie gras, baby spinach and parmesan shavings
We are proud to share the recipe from Edgar Bovier´s book Edgar Palace. Edgar is Chef at the Gastronomic restaurant La Table d´Edgard at the Lausanne Palace. …
Pasta salad with spinach and dried tomatoes (3-4 servings)
Pasta salad in serving bowl What you need: 1 bag of fresh spinach leaves about 7 oz (200g) At least 16 sun dried tomatoes 7 oz (200 g) of cooked pasta (fuselli …