To warm up autumnal receptions, Trait’Tendance has created an original range of creative, gourmet broths.
A meeting point between the great tradition of French cuisine and the finesse of Japanese spices, Umami broth turns codes on their head. Served in an infusion of miso paste, mint and dill, with Enoki mushrooms, soy beans, pak choï cabbage and Japanese pearls, Normandy’s flax-fed beef, served raw, reveals all its power.
A culinary animation to discover until March 1st on Trait’Tendance cocktails and dinners.
Photo credit: Trait’Tendance
