Lamb: 3 ways

In this class I prepared lamb three ways: roasted lamb saddle, bone-in rack and sautéed kidney accompanied by eggplant caviar and a roasted red pepper coulis

Agneau en trois façons, caviar d’aubergine, coulis de poivrons rouges
Lamb saddle, rack and kidney in three ways, eggplant puree and red pepper coulis

Veal piccatas with veggie noodles and lime gastrique

This is the last instalment of my healthy cooking posts because starting tomorrow, I am back to cooking with butter. I have learned to accept that in French cooking, butter is life.


Piccatas de veau sautées au citron vert avec tagliatelles de legumes

I garnished the plate with lime segments and lime zest, lightly candied in veal gastrique.

Sauteéd veal piccatas with lime and carrot/zucchini noodles

February 7th, 2017

Halibut papillote

This is another healthy dish, considered cuisine légère. There is no butter, cream, or fat in this steamed dish.

Raw halibut with thai-inspired garnishes, before cooking

This filet of halibut was cooked in two different kinds of papillote. The first is a parchment paper round, and the second is a clear thin sheet of Carta Fata that is tied into a bag.

Papillote de fletàn sur légumes verts

The dish is enjoyed as a surprise to the customer.

Opening the parchment paper papillote

The second puffed up into a steamy bag, and once opened it perfumes a strong bouquet of ginger, mango, lime and coconut.

Opening the Carta Fata papillote

The sauce also turned out very bright and glossy.

Sauce exotique parfumé au gingembre

This was easily one of my most favourite dishes this semester.

February 7th, 2017

Pigeon chartreuse

This dish is from Poitou-Charentes.

Pigeon chartreuse

I promise this is what it’s supposed to look like. What is it exactly? Let’s cut into it and I’ll show you:


This is roasted pigeon’s breast, stuffed inside a chicken’s breast, layered with braised cabbage and garnished with a circle of cabbage, peas, green beans, carrots, turnips and zucchini julienne.

The dishes I’m making are getting more bizarre, more difficult, and worst of all, less appetizing. It’s a damn shame when even I wouldn’t eat what I cook.


Though this recipe is actually one of my most difficult challenges, this dish looks like something a kid would make.

January 20th, 2017