US EditionPublished • loading... • Updated
A Recipe Based on Pink Pleurote by Joeffrey Fraiche, Chef Du Pont De Brent, in Montreux
Summary by Le Temps
This story is only covered by news sources that have yet to be evaluated by the independent media monitoring agencies we use to assess the quality and reliability of news outlets on our platform. Learn more here.1 Articles
1 Articles
In his kitchen, the chef combines this champigon with the taste of bacon with a trout of Leman and an oil with oxalis.Among the strangeness that one finds in nature, the pink pleurotes surprise as much by their color as their flavor. "The new vegans find there a reminisence of the good taste of bacon," observes Juan Carlos Floyd Sarria, head of the production Floyd Fungi, based in Pompaples (VD). "But they also have facets of shrimp-type seafood…
Coverage Details
Total News Sources1
Leaning Left0Leaning Right0Center0Last UpdatedBias DistributionNo sources with tracked biases.
Bias Distribution
- There is no tracked Bias information for the sources covering this story.
Factuality
To view factuality data please Upgrade to Premium
