Seafood risotto and lemon tart

This dish is from Provence – Côte d’Azur I

A classic lemon tart dessert, which well well-received by everyone at work:

Tarte au citron

Here is a second photo for perspective:

Tarte au citron

The main course of this lesson was a seafood risotto. The arborio rice we used was not my favourite and the timing of the seafood garnishes was tricky to execute, but the product is one I’m proud of.

Risotto aux fruits de mer

February 20th, 2017

Lobster and mussels

Lobster medallions (médallions de homard à la Parisienne)

 

Moules marinière: mussles in a white wine, shallots, parsley and butter sauce

November 9th, 2016