Bresc BV

Pommes frites Spezial Pulled Chicken


  • 600 g chips
  • 320 g pulled chicken
  • 40 g Bresc Ratatouille
  • 80 g mayonnaise
  • 20 g Bresc Grilled bell pepper puree
  • Cress


Season with the mayonnaise with the grilled bell pepper puree. Deep-fry the chips. Arrange the pulled chicken und ratatouille over them. Garnish with the bell-pepper mayonnaise and cress leaves.

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