Here we have roasted salsify with a parmesan cheesecake, thyme crumble, port, balsamic and shallot reduction.
This plate is taken from a dish that was on the menu when i worked inBoston, US. My chef de Cuisine was a very accomplished guy named Jerome Legras. He did this same dish with asparagus. I loved it a took it with me. I havent changed alot only the thyme crumble on top of the cheesecake.
Fantastic dish!!!
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