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.
Thursday, July 4, 2013
Canard Confit et Magret poêlé
Pan-seared Duck Breast and Confit of Leg on parsnip puree, Roasted
Fresh Figs,served with a reduction of Madiera
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