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).

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Pavé de flétan rôti, pommes de terre Anna et sauce choron
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Pan-fried halibut steak with Anna potatoes and Choron sauce

May 27th, 2017

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Salmon and sea bass terrine with spinach, basil and beurre blanc sauce

This dish is yet another terrine. It was cooked in a loaf pan but sliced and plated for the photograph.

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Terrine de saumon et bars aux épinards et basilic, sauce beurre blanc

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.

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Salmon and sea bass terrine with spinach, basil and beurre blanc sauce

March 13th, 2017

 

Eggplant fritters and stuffed artichoke hearts

This was fun experiment with vegetarian (but far from vegan) food.

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Beinets d’aubergines au fromage de chèvre aux fines herbs et confiture de tomates
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Herbed goat cheese eggplant fritters with homemade vanilla-tomato jam and basil chiffonade
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Artichauts farcis en croûte aux champignons sauvages et épinards, sauce tomate au basillic
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Globe artichokes garnished with wild mushrooms, spinach, puff pastry, tomato sauce, basil and blanched baby vegetables

March 5th, 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