Cooking For Pleasure...

foie gras torchon, house preserved cherries, chocolate financier
cherry gastric, micro greens, fleur de sel
honey bunches of oats crusted foie gras, cacao nibs, hazelnuts,
apricot-truffle conserve, compressed asian pears, cocoa foam
seared diver scallop, quid ink risotto, chorizo, octopus
marcona almonds, chickpeas, pedro ximenez
moularde duck, walnut mased potatoes, truffles
orange scented beets, baby carrots, honshimejii, blackberry essence
sous vide chicken breast, same as above
syrah braised short rib of beef, polenta, artichokes,
black trumpet mushrooms, crispy beets, peppery balsamic jus
dessert symphony...
jasmine pot de creme, bacon bombolini, honey ganache, dark chocolate bars
ice cream sandwiches, faberge eggs
Cooking is fun. Isn't that what it should be after all? Even though for many it is a chosen profession. We should all be so lucky that we are able to do what we love and what we are passionate about. Some unfortunately can not attest to that. I can honestly say that I am one of the few.Thank god...cause' I don't know what I would do if I hated my job. One of the cool things that takes place from time to time, is that we have the honor, good fortune and cool opportunities to cook for those that are close to us, or at least those that are maybe not as close, but important and into the food we present to them. Either way, it inspires us to really connect with our craft and cook from our hearts. Here is one of my last encounters of such a treat...


Anonymous Olivia Raese said...

Absolutely beautiful diver scallops and short ribs...beautiful post.

10:31:00 AM  
Blogger cuisinier said...

Thank you Olivia...so great you enjoy the photos, sense of flavors and blog post. Thanks for visiting as well....best in food and cooking...cuisinier

10:50:00 AM  

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