Seasoned with caraway an aromatic spice beloved in Austrian cuisine the suckling pig is given an irresistible scent. The star of the dish is complemented by delicate pork ravioli expertly prepared to perfection and a delicious roasted pointed cabbage.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 GreatChefs | 2015-10-27 20:44:27 |  630 Views |
Suckling pig wrapped in cabbage leaves by chef Philippe Mongereau
Related: Suckling Pig with Potatoes and ArugulaRelated: Tigania: Greek Pork with Lemon Mustard SauceRelated: Braised Pork with Tomato Sauce (Rosto Naxos Greece)Related: Pork Bourguignon (French Pork Stew)
At the age of 22 he received his first Gault Millau toque and from then on expanded his activities to include other restaurants a catering company two hotels and a cooking school while devoting himself to training over 300 professional chefs. These chefs now work all over the world holding top positions in some of the finest restaurants. Toni Mörwald was nominated Chef of the Year in 2004 was named a Relais & Châteaux Grand Chef in 2006 and was named "Euro Toques Master Chef" in 2008. He teaches cooking classes and gives cooking advice on Austrian radio and TV. Over the years the MÖRWALD GROUP has become increasingly involved in exciting hotel and restaurant projects and has continued to open its own restaurants.
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