Medaglioni trio of wild with mushrooms
Medaglioni trio of wild with mushrooms, grilled cherry tomatoes, cranberry espuma and porcini sauce
Combine the medaglioni trio of wild with porcini mushrooms, girolles, oyster mushrooms, chanterelles and grilled cherry tomatoes for a festive dish. Season with porcini sauce and espuma of cranberries. To complete the feast, finish with crumble of black olives.
Inspiration from the chef
CHEF GREGORY, GIORGI
On the cosy Mac Auliffe square in Bastogne, you'll find the hotel-restaurant Giorgi. An Italian cuisine where the chef's fresh pastas and traditional pizzas are a feast for the senses. The cosy setting and friendly staff make the address a place of conviviality.
Chef Gregory likes to work with fresh and seasonal top products including Altoni's fresh pasta. Once autumn is in the country, he works out surprising wild dishes with our medaglioni trio of wild. A real ode to the hunting season !
