Mashed beans pithivier with Racha gammon
I am Luka Todua, 22 years old from the city of Tbilisi, chef by profession. I have been working in this field since I was 14 years old and have worked both in Georgia and abroad. My last place of work was in Great Britain, where I worked as a sous chef in one of the most prestigious hotels. I love classic French cuisine and I try to use French cooking techniques in my dishes often.

Preparation Time
60+ mn
Difficulty
Difficult
CAL
500+ calories
Type of Food
Main dish


Goes with
Mineral water Borjomi