Scallops prepared with foraged common ivy, served as part of chef Joël Quentin’s Alpine Garden menu at the Eurotel Victoria Villars’ Peppino restaurant in Villars-sur-Ollon in Switzerland.

Scallops prepared with foraged common ivy, served as part of chef Joël Quentin's Alpine Garden menu at the Eurotel Victoria Villars' Peppino restaurant in Villars-sur-Ollon in Switzerland.

Scallops prepared with foraged common ivy, served as part of chef Joël Quentin’s Alpine Garden menu at the Eurotel Victoria Villars’ Peppino restaurant in Villars-sur-Ollon in Switzerland.

Scallops prepared with foraged common ivy, served as part of chef Joël Quentin’s Alpine Garden menu at the Eurotel Victoria Villars’ Peppino restaurant in Villars-sur-Ollon in Switzerland.

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