Lamb shoulder and tilapia niçoise

These dishes are also from Provence – Côte d’Azur.

This dish features lamb shoulder slices with fingerling potatoes and barigoule-style artichokes.

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Épaule d’agneau en Garrigue, pommes rattes et barigoule d’artichauts

This dish is supposed to be made with red snapper, but I had to cook with tilapia instead (due to seasonality, perhaps.) It features a base of plum tomatoes, lemon segments, anchovies and other tart garnishes.

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Rougets niçoise

February 20th, 2017

 

Duck breast with citrus jus and spinach mousse

This dish is from Aquitaine again, specifically Landes d’Armagnac.

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Filet de Canard aux Agrumes, Mousse d’Epinards

This dish was yet another fun addition to my repertoire. The ends of the duck breast should have be trimmed prior to plating, but c’est la vie. This dish is garnished with crisp potato gaufrettes, orange segments, and duck jus with orange zest julienne.

January 27th, 2017