Monday, July 26, 2010

Cuisine traditionnelle et gastronomique

Our lesson and subsequent lunch was as follows:




Foie gras de canard poele, mangues et emulsionde patates douces aux 4
epices

(sauteed duck liver foie with a mango emulsion and a sweet potato foam with cinnamon, clove, ginger, and garlic)






Filet d'agneau en croute de pommes de terre, Meli-melo de primeurs et confiture de tomates cerises au balsamique

(lamb fillet with a potato crust, seasonal mixed vegetables over a cherry tomato jam and
a touch of balsamic)










Ananas roti, Creme brulee au lait de coco, Sirop d'epices douces et Sorbet exotique

(coconut creme brulee covered in a cider vinegar, vanilla, star-anis, and cinnamon syrup over a pineapple round along side a passion fruit/banana/raspberry
sorbet)






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