Final advanced pastry

Pièce montée (aka croque en bouche)
with pistachio nougatine.
The cream puffs are filled with a cream flavored with orange liqueur, and dipped in caramel.

Final advanced pastry

This is a croque en bouche , composed of two levels, with beautiful nougatine (almond brittle) work
between the two levels.
The cream puffs are filled with an orange flavored pastry cream.

Salmon Croque Monsieur

The croque Monsieur, is a traditional brasserie food in France,
Here we took the concept and made it a little bit more fancy by replacing the traditional ham by salmon, (we're in Seattle after all).

Shrimp Appetizer

Shrimp with Apple, Tomato and Avocado Salad

Rack of Lamb

Frenched Rack of New Zealand Lamb with Macadamia nut Crust

Day Boat Scallops

Seared Scallops with Herbed Mashed Potatoes, Watercrest and Bamboo Shoots

Seafood

Seared Halibut with Braised Grapes and Port Wine Reduction Sauce

Braised rabbit

Braised Rabbit with a Fried Breaded Egg

Advanced pastry, Plated dessert

Strip of red fruit tart,
composed of sugar dough,
a vanilla lightcream, red fruits and a
white chocolate decor.

Advanced pasry plated dessert

This dessert is a remake of a famous dessert
by Loretta Fanella, pastry chef of Enoteca Pinchiorri
in Florence.
It is composed of a lemon marshmallow spirale, blackberry sauce, and a lemon sorbet.