A tribute to the few I have cooked for... Like my never ending commitment in my cooking, my craft and my passion, I am forever committed to doing my best...
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slow poached egg, asparagus, sautéed duck tongues, crispy shallots
sliced truffles, chervil, truffle nage |
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spice rubbed alaskan king salmon, walnut potatoes, smoked corn
chanterelles, shaved walnuts, sautéed rabbit liver, red wine-plum gastrique |
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alternate version with sea scallop
fresh locally grown bergamot dressing |
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better shot of the summer foie gras crisp
brioche, peppered cherries, apricots, cacao nib-almond crumble
seared, pan roasted sustainable, "happy duck" foie gras |
2 Comments:
Chanterelles are out of season, no?
Hi Mark...no, they are just coming into season! Nice and dry...really wonderful!
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