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Tesse Restaurant
8500 W Sunset Blvd, Ste B, West Hollywood, CA 90069
Burrata with wild mushroom duxelles and Balsamic Vinegar of Modena PGI
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Wild mushroom duxelle
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Watercress
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Chicken roast jus
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Balsamic Vinegar of Modena PGI
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Crostini
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PROCEDURE:
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Duxelle warmed with chicken jus and fresh shallot
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Season burrata with salt, pepper, and espelette. And slighty warmed in salamander.
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Toast baguette crostini with a little bit olive oil.
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Place one spoonful of warm duxelle center of plate.
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Mix watercress with aged Balsamic Vinegar of Modena PGI
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Drizzle chicken jus at the end. And place watercress on top of burrata.

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