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, 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
