Bring it On...



scrambled eggs, sturgeon caviar, creme fraiche, chervil



copper river salmon belly, morels, peas, micro radish



lobster bolognese, purple basil crepe, elderflower-yuzu sabayon



plating foie



seared foie gras, rhubarb, walnuts, peanut butter powder, muscovado



red banded rockfish, chorizo, green garbanzo, octopus, olives



plum, fennel, pink peppercorn, frozen yogurt



duck, scallop, tunisian cous, garlic scapes, fava beans



beef loin, baby turnips, king oyster mushrooms, salsify



lemon-rhubarb-strawberry
chocolate-cherry-smoked wood
pineapple-macadamia-rum caramel
raspberry-kumquat-white chocolate

 or one could say braun...(reads inside note). A few recent shots of the here, the now, the good and of the moment! A feast for the foodies. Flavors of fresh, fun and lively...tastes of spring, excitement, sublime...visions reflecting the heat of passion amongst the brigade. Inspiration from various stages and platforms, foodstuffs, music genre and the like. Hope you enjoy as we did cooking...