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


Red snapper filets with crispy potato scales

This dish was a lot of fun to make. After scaling my snapper, I lined the filet with potatoes to recreate the scales Paul Bocuse-style. It couldn’t get any more traditionally ’70s or French once I plated it with a turned mushroom and white wine and butter sauce.

Filets de Vivaneau et écailles de pommes de terre, avec une sauce beurre blanc
Red snapper filet with potato scales, turned mushrooms, vermouth butter sauce and a mushroom dariole.

April 19th, 2017