Stuffed sole fish fillet with mushroom and watercress coulis

The sabayon needed to be caramelized under the salamander, but due to how high above my head the equipment was, I wasn’t able to get it as I would have liked. In other words, that’s why there’s holes in the colouration.

Sole farcie aux champignons, coulis de cresson, topinambour meunière
Stuffed sole fish fillet with mushroom quenelles, Jerusalem artichokes and waterfress coulis quenelles

I know, the plating for this dish was dreadfully uninspired. Mushroom quenelles again, Amanda? Pfft.

May 27th, 2017


Quail and veal sweetbread pastry, shitake mushrooms and Indian pepper-flavoured jus

This is a pithivier. It was garnished with mushroom duxelle quenelles, glazed pear slices and peeled grapes.

Pithiver de caille et ris de veau aux shiitakes, jus parfumé aux poivres longs
Quail-and-veal organ-stuffed puff pastry


May 27th, 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