Choron sauce is a fancy way of staying butter sauce (hollandaise) with tarragon (béarnaise) and tomato concassé (Choron).
May 27th, 2017
studying the art of fine French cuisine
Choron sauce is a fancy way of staying butter sauce (hollandaise) with tarragon (béarnaise) and tomato concassé (Choron).
May 27th, 2017
This dish is yet another terrine. It was cooked in a loaf pan but sliced and plated for the photograph.
Beurre blanc sauce is just so lovely and glossy when it’s done right. I found the crisped sea bass skin was a nice touch for texture contrast.
March 13th, 2017
This was fun experiment with vegetarian (but far from vegan) food.
March 5th, 2017
This dish is from Aquitaine again, specifically Landes d’Armagnac.
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
November 8th, 2016