Chef's Table Shots...

Loch Duart Salmon Belly "Tartare"
served as a quenelle garnish for a silky salsify soup

just a couple tastes of things we did last week for a chefs table or two. New inspirations inspired by the ingredients at hand. What a concept! The Loch Duart salmon was quite unctuous...the sea urchins heady and luscious...the squab and foie was ethereal!
Loch Duart Salmon Belly roulade with Basil, Shiso
Mango, Togarashi and Green Apple Water
Roasted Foie Gras & Squab Breast
Poached Rhubarb, Hazelnuts, Foie Gras Powder, Pedro Ximenez Dressing

Grilled Aussie Sweet Blue Prawn "Lasagna"

Miners Lettuce, Apples, Scallion Puree, Heart of Palm

Creamy Sea Urchin-Vadouvan Tapioca-Golden Caviar "Porridge"


Post a Comment

<< Home