Hi all,
My time as restaurant chef has ended. My replacement started this week. Welcome Matt and Cinthia from New York!! Here's a couple of dishes i managed to squeeze in.
Roasted loin and confit belly of pork,
multiple potato preperations, blackcurrants, light foie gras sauce
( gauphrette, mousseline, aligot beignet, potato agnolotti)
Sous vide wild sea trout (12 mins @ 50C)
horseradish sour cream, red beetroot caviar
The dishes look incredibly delicious. Thanks for sharing. I love the color of the sea trout.
ReplyDeleteBoth courses look fantastic, the look of your blog is refined and well thought out. I hope you will continue to post.
ReplyDeletehi greg I also hope you will keep on posting your creations ! all the best Pierre
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