A great ending with a nice menu....enjoy the photos!
Amuse Bouche by Rosella and Dionysis : Carré de duos de poivrons
(Duo of bell peppers, pickled quail egg topped with trout eggs)
Yellow and red peppers, agar jelly |
Trout eggs |
Final presentation:
(Chestnut three ways with its spices)
Marbled chestnut Final presentation |
Poisson by Isabel, Roberto and Me: La mer en écume du fruit de sa passion
(Seabass with its fruit of passion)
Marking the bar (seabass) |
Viande by Carolina, Maniko and Sinan: Médaillon de selle d'agneau, Shitake et superposé de légumes
(Lamb medallion, layered vegetables and Aubergine crisp)
Ail confit
|
Hope I survive! :)
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