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The dish of Veal and chicken Pojarski, goose liver cream sauce, peas and black truffles, taglierini at The Patrizier Stuben, Chesa Veglia, Badrutt's Palace, St Moritz. Photo Sydney Low
The dish of Veal and chicken Pojarski, goose liver cream sauce, peas and black truffles, taglierini at The Patrizier Stuben, Chesa Veglia, Badrutt's Palace, St Moritz. Photo Sydney Low
Patrizier Stuben
St Moritz
Switzerland