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 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

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

Parisian scallops and green pea soup

These dishes are from the Île de France.

Potage Saint Germain

This is a green pea soup with a really chunky garnish, because that’s how I like my soups, but I know it could be – and should be – much more elegant in plating. Oh well.

St Jacques à la Parisienne

I had so much fun plating this dish though. This first example of plating is classic and simple, but I also prepared a scallop in its shell with a parmesan tuille shell lid.


The first way shows off the jewel though.


March 5th, 2017


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.

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.

Rougets niçoise

February 20th, 2017


Filet boeuf and garlic velouté soup

This dish is from Aquitaine: Bordeaux.

It’s a traditional garlic velouté soup that the French tend to enjoy after a night of drinking, similar to French onion soup.

Tourin blanchit à l’ail

I also cooked this beef filet with red wine sauce, sautéed mushrooms and potatoes.

Filet boeuf avec maître de chai, champignons à la bordelaise et pommes de terre noisette (Parisienne)

Here’s another angle for texture and height perspective:


Beef fillet with red wine sauce, garlic-and-parsley mushrooms (persillade) and potato rounds

These are the first dishes I’ve cooked all semester that I truly enjoyed and felt proud of cooking!

January 27th, 2017