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

Boeuf bourguignon

This is a modern version of the classical French braised beef dish from Burgundy. All the traditional garnishes are there: potatoes, bacon and onions, but there is also a foie gras dariole and parsley crouton circles.

Boeuf bourguignon avec lardons, royale de champignons et foie gras, glacer à brun des petits oignons, les croutons et pommes de terre cuire à l’anglaise

Burgundy-style braised beef chucks with glazed pearl onions, boiled potatoes, smoked bacon and cooked mushroom-duck liver mousse

I got pretty excited about this dish.

April 19th, 2017