Executive
Chef Sigg Rainer
The Adlon Hotel,
Berlin, Germany
Chef
Recipes:
Caneton
à La Presse
(Pressed Duck)
Leek
Cream Soup with Monkfish Medallions and Tomato Fondue
Marinated
Tuna with Green Asparagus and Capers Pancake
Other
Related Links:
The
Adlon Hotel
The
Making of the Hotel Adlon Article
The
Preparation & Serving of Pressed Duck
|