My Recent Work 最近の作品
日本語のは後で。
With the following images, they have been taken after the chef picked through it and tasted it. I tried my best to put it back together but I didn't want to spend too much time on it because there's a pile of dishes with my name on it. Les Landes Magrets de Canard avec Poeles Pommes de Terre Confites Duck Breast with Potatoe boiled in goose fat Okay, I must admit the potatoes sound a little gross being boiled in FAT but same with french fries. What might shock you more is that I tasted the melted fat in order to get an idea of how much salt is in it. The duck breasts were from ducks that were raised for duck foie gras. L'Auvergne Chou Farci Braise Braised Stuffed Cabbage You can't really picture it well here but imagine spirals of carrot, daikon, and potato from the center of the stuffed cabbage and a spiral of tourned vegetables. Traditionally, it should be round but i chose a puck shape so I could get a flat surface to work on. La Normandie Cassolette de Coquillages au Gratin Seafood pie run under a salamander Yeah, I know. I burnt it. It was my first time using a salamander and boy is it strong! Do you like the langoustine waving? I called him Jacque. If you notice carefully, you'll see that there's a chunk of crust missing...I would like to say it's on purpose but actually, a hand torch fell on that spot and smashed it to pieces. Sigh. Luckily, I had Jacque and he filled that space in nicely. This dish tastes really good! I love it but it's YEET-HAY.
by ekwok
| 2007-02-21 01:51
| Le Cordon Bleu
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