Loup en Croûte – Bruno Albouze
The Loup en croûte (Sea Bass in Puff Pastry) is a famous French dish that was introduced in the Seventies from the oldest 3 Michelin starred restaurant; Paul Bocuse at L’Auberge Du Pont de Collonges near Lyon, France. To get the full recipe go to https://brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
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Recipe: Paul Bocuse's Sea Bass or Sea Bass in a Crust | INA Archive
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