Gourmet restaurant, La Doline (restaurant of the hotel La Roseraie) invites you to discover in video a recipe made from local products: trout and the blue of the Vercors.
On the menu: Trout fillet "Parc du Vercors" and its blue butter sauce accompanied by an emulsion of carrots and ginger.
A "step by step" recipe that will allow you to reproduce this simple and refined dish. Something to impress your guests!
This recipe is made by chef Johan Carrion of the restaurant La Doline in Villard de Lans.