a state of mind, a passion, an addiction, an abusive drive to reach perfection knowing that it is impossible to obtain in this lifetime...a thought, an emotion, an inspiration, an experience! a place to contemplate new ideas in the serious search towards total immersion of taste!...Guillaume St. Cin
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| carrot butter poached tai snapper, leek-chive pancake, lobster mushrooms glazed thumbelina carrots, micro mustard, quince-shrimp essence |
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| "citrus salad" yuzu, lime, buddah's hand, fennel-honey yogurt, pluot sorbet |
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| snake river farms wagyu rib eye, horseradish potatoes,, crosnes king trumpet mushrooms, shallot confit, walnuts, syrah-cassis gastric |
posted by cuisinier at 2:10 AM
I have been a professional chef for quite a while, grew up in the Seattle area and have been fortunate enough to have had a great up-bringing, be gifted with two great sons, to have met some very incredible people that have influenced my career and have an extreme passion for my craft...cooking! I have been blessed with amazing opportunities in life and I am committed to sharing my heart and soul with those whom I hold close and to those the world around...
2 Comments:
Do you take the skin off the chinese artichoke or just clean it well?
no...just a good scrub with a wet towel, or scrub pad. dont want to disfigure the artichoke, just clean it and maintain/preserve its beauty and natural shape.
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