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


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

Stuffed squid and Cassolet de Castelnaudary

These dishes are from Languedoc-Roussillon.

Encornets farcis à la Sétoise

I would have photographed the cassolet, but it was literally just baked beans covered in breadcrumbs in silver pie tin. It wasn’t a very photogenic dish despite being filled with confit duck leg, hand-stuffed sausage and salted pork belly.

If I ever served this dish on my fictitious menu in my hypothetical restaurant, I would have to re-engineer it for presentation of all the hard work that goes into it.

February 20th, 2017