The asparagus collapsed before I could photograph my dish with the parfait perfectly upright, but at least it fell in a cool domino-effect look.
The “iced pea soup” on this plate is just the green spiral decorations. I know, if I ordered a soup at a restaurant and my soup was entirely just those two lines, I’d be pretty thrown off.
May 27th, 2017
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.
I also cooked this beef filet with red wine sauce, sautéed mushrooms and potatoes.
Here’s another angle for texture and height perspective:
These are the first dishes I’ve cooked all semester that I truly enjoyed and felt proud of cooking!
January 27th, 2017
White veal stew?! How much more French could it get?
November 29th, 2016