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Tesse Restaurant

8500 W Sunset Blvd, Ste B, West Hollywood, CA 90069

tawney@fochospitality.com

www.tesserestaurant.com

Burrata with wild mushroom duxelles and Balsamic Vinegar of Modena PGI

  • Wild mushroom duxelle

  • Watercress

  • Chicken roast jus

  • Balsamic Vinegar of Modena PGI

  • Crostini

PROCEDURE:

  • Duxelle warmed with chicken jus and fresh shallot

  • Season burrata with salt, pepper, and espelette. And slighty warmed in salamander.

  • Toast baguette crostini with a little bit olive oil.

  • Place one spoonful of warm duxelle center of plate.

  • Mix watercress with aged Balsamic Vinegar of Modena PGI

  • Drizzle chicken jus at the end. And place watercress  on top of burrata.

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