Grenobloise garnish
Kitchen Recipe
Monsieur Benjamin
- 60 g Caper small (Drainned)
- 30 g Garlic (peeled) (Chopped)
- 40 g Shallot
- 5 g Lemon zest
- 20 ml Olive oil
- 10 ml Glucose
- Peel the garlic and shallots then chop them
- Peel lemon zest with a peeler then julienne the zest thinly
- Combine everything together and reserve for service
