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
