Stuffed rabbit saddle

Rabbit saddle stuffed with fresh basil, tomato confit, and anchovies with a side of almandine potatoes

Râble de lapin farci aux tomates confites et anchois, pommes de terre amandines

May 27th, 2017

Pan-fried venison medallions

Médallions de chevreuil, haricots coco aux chantrelles et cépes, sauce poivrade

Pan-fried deer meat medallions (venison tenderloin fillets) with white bean truffle puree, confit glazed onions and potato spiral towers

The potato spirals stuffed with white kidney bean puree is easily the most tasty part of the plate.

May 27th, 2017

Grilled squid with capers and black olives

There is an elegant way to plate baby squid, clearly I just haven’t discovered it yet.

Encornets grillés aux câpers et olives noires

May 27th, 2017

Butternut squash gnocchi, walnut and smoked scamorza sauce

Gnocchis au potimarron, noix et émulsion à la scamorza fumée

Smoked mozzarella, sage and walnut together is a beautiful medley.

May 27th, 2017

Black olive-crusted veal fillet

Filet de veau en croûte d’olives noires, piquillos farcis, sauce vinaigre de xérès

Veal filets with black olive crust, confit garlic rings stuffed with risotto and a zucchini-and-chorizo stuffed piquillo pepper

May 27th, 2017

Tiger prawns with spicy polenta

Pan-fried tiger prawns in prawn butter with spicy polenta

Gambas poêlées aux beurre de crevettes et polenta crémeuse aux épices

Garnishes include balsamic vinegar and olive oil vinaigrette, grapefruit segments and arugula

May 27th, 2017

Pan-fried halibut steak and Anna potatoes with Choron sauce

Choron sauce is a fancy way of staying butter sauce (hollandaise) with tarragon (béarnaise) and tomato concassé (Choron).

Pavé de flétan rôti, pommes de terre Anna et sauce choron

Pan-fried halibut steak with Anna potatoes and Choron sauce

May 27th, 2017

Betel leaf-steamed sea bass

Cooking French cuisine in a bamboo dim sum steamer is fun.

Steamed sea bass with betel leaves and greek-style vegetables

Bar vapeur aux feuilles de béthel, légumes à la grecque

The sauce is a beurre blanc fish fumet-based sauce and the garnishes include a jerusalem artichoke and oven-dried sea bass skin

Cabbage-wrapped pigeon breast

Pigeonneau en habit vert, ses cuisses farcies et morilles et chanterelles

Pigeon’s breast wrapped in cabbage with stuffed pigeon leg, morels and chanterelles

May 27th, 2017

Pan-roasted guinea fowl ballotine with mac & cheese

Ballotine de pintade poêlée, gratin de macaronis, jus à l’Estragon

Pan-roast guinea fowl ballotine with turned mushrooms, macaroni and cheese, and tarragon sauce

May 27th, 2017