Sunday, May 30, 2010

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.
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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.
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Wednesday, May 19, 2010

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).
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Shrimp Appetizer

Shrimp with Apple, Tomato and Avocado Salad
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Rack of Lamb

Frenched Rack of New Zealand Lamb with Macadamia nut Crust
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Day Boat Scallops

Seared Scallops with Herbed Mashed Potatoes, Watercrest and Bamboo Shoots
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Seared Halibut with Braised Grapes and Port Wine Reduction Sauce
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Braised rabbit

Braised Rabbit with a Fried Breaded Egg
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Sunday, May 2, 2010

Advanced pastry, Plated dessert

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