AGED ECUADORIAN CACAO (roasted Bresse pigeon croquette, umeboshi plum chutney)

A unique dish combining aged Ecuadorian cacao with a roasted Bresse pigeon croquette and umeboshi plum chutney.

Want a quick tour of the highlights?

Save dishes you love to your collection—points add up as you go.

Open the discovery deck Sign up to keep exploring

Served at

The world's first and only Chilean restaurant to receive a Michelin star, co-helmed by Chef-Partners Francisco Araya and Fernanda Guerrero, offering Chilean South Pacific cuisine.

Created by

Singaporean Chefs

The culinary team at Tao Yuan, specializing in Singaporean and Hong Kong dishes.

AGED ECUADORIAN CACAO (Roasted Bresse Pigeon Croquette, Umeboshi Plum Chutney)

Loading…

Community Reviews & Comments

Loading...

Reviews Featuring AGED ECUADORIAN CACAO (Roasted Bresse Pigeon Croquette, Umeboshi Plum Chutney)

Loading...

Discover more dishes

Start exploring

Search for a favorite dish or discover something new