All the dishes have been created by me. Under the supervision and the approval of my Head Chef, they have been, part of the daily special menu. It’s an amazing experience to create new dishes. Transforming the passion, to an inspiration, with the most accurate target..the guest satisfaction, the best reward to carry on theContinue reading “Starters, main courses, deserts”
My proposition and presentation, for the classic British Sunday roast. I have used a rump and a cutlet of lamb. After being marinated the hole night, I cooked it on the char grill. I chose to accompany the tender lamb, with slow cooked sweet and sour red cabbage, triple cooked potatoes and honey roasted parsnips. Finally,Continue reading “Sunday roast remaking”
Lamb cutlets with herb crust, fondant potato, cauliflower puree, savoy cabbage, rosemary jus
When traditional bougatsa met fine dining..on tomorrow’s hot desert menu. Crispy filo pastry, orange and vanilla infused custard, candied cranberries, pistachios and walnuts, crema ice cream.
Filet of beef, parmesan dauphine, spinach, vegetable tian, bearnaise sauce