Today i was feeling really good at work. A big mis en place list, some kitchen work and some admin tasks. Caned it all day and felt good about it. My former mentors always told me that you're first hour in the kitchen is the most important to set the pace for the day. I always remember that, as it is so true.Here are some dishes from my menu this evening.
- First up is a little crispy foie gras sandwich with muscat grapes
- Next is a salmon and crayfish canneloni wrapped in swiss chard with a tomato butter sauce, lemongrass creme fraiche and thai basil.
- Fish is Dover sole fillets pressed together and wrapped in potato. Pan roasted and served with a confit shallot custard, wild mushroom "pot au feu"
- Lamb loin with red and golden beetroot, truffle and parmesan gnocchi, spiced chestnut veloute
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