Breast of guinea fowl topped with deep-fried chestnuts served with pak choy with a filling of cream made from the liver of the bird. This great serving was finished with a complex sauce consisting of beetroot juice and guinea fowl stock - such a well-balanced dish by @nicola_fanetti @restaurantbrace ⭐️
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#copenhagen #finedinning #finediningcopenhagen #italianfood #nordicfood