The purpose of my cuisine is not to be repetitive a gesture codified but to create, invent, with a single objective that searchas for the good and beautiful.
Ma cuisine a pour but de ne jamais répéter des geste codifiés mais de créer, inventer, avec pour objectif unique la quête du bon et du beau.
Wednesday, February 9, 2011
Roasted News Zealand Rack of Lamb
with spice, turnips in honey, baby pak-choï, carrots fondant and meat jus
Seared Scallops
with Jerusalem artichoke purée, shiitake mushroom and teriyaki sauce
