a bite-sized Salade Nicoise - a cube of seared tuna studded with tiny rolled anchovies, slivers of olives and tomato, and feathery wings of sucrine/mini French Romaine lettuce
a crispy golden tube of brik filled with a rich mixture of langoustine cream and a brunoise of raw langoustine, garnished with oscetra caviar at both ends and topped with a tiny leaf of sucrine filled with a heaping spoonful of caviar
bite-sized bars of foie gras glazed with a cherry gelee on toasted country bread spread with black cherry preserves
lobster "casse-croute" - chunks of Brittany blue lobster in bacon-parmesan cream layered with melted parmesan cheese and spinach agar-agar in a crisp crust of paper-thin, buttery pain de mie
veal sweetbreads fried crisp served with precise roll of the chef's version spaghetti carbonara
fraises des bois vacherin topped with a cylindrical cage of meringue garnished with fluttering gold leaf
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