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, May 31, 2012
Wagyu Beef Rib-eye
Roasted with Penja Pepper, Vegetable confit, purée of chickpea with black sesames and Madeira jus
Foie Gras
Pan Seared with sea salt and Pastilla of duck
Thursday, May 17, 2012
Les Noix de Saint-Jacques
échalotes
confites au Porto, salsa de Tomates et petites Herbes en salade
Wednesday, April 11, 2012
Langoustine
Chilled Cucumber soup and tomato sorbet
Crayfish
fondant pumpkin and vanilla sauce
Cauliflower
in a chicken broth with dried and sautéed mushroom
Lobster salad with Panises from Marseille baby spinach and safron vinaigrette
