Served at
ETXANOBEA Michelin-starred restaurant in Bilbao, Spain, known for its refined and creative Basque cuisine, led by Chef Fernando Canales.
A fresh and delicious main course featuring sole fish.
Sole meunière is a traditional French preparation of sole. The fish is coated in flour and then fried, and typically served with a sauce of melted butter, lemon juice, and parsley. While Dover sole is often specified, other flatfish can be prepared using this method.
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A Michelin-starred restaurant in Bilbao, Spain, known for its refined and creative Basque cuisine, led by Chef Fernando Canales.
The acclaimed chef-owner of Etxanobe and Atelier Etxanobe, known for his innovative approach to Basque cuisine, personal interaction with guests, and use of technology to enhance dining experiences.
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