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.
Monday, August 6, 2012
The Foie Gras
In Raviol with garden flower and light chicken Truffle jus
Marron Lobster a L'Americaine
Creamy risotto and vegetable friture
Saturday, June 23, 2012
King Crab With Celeriac rémoulade and Green
leaf
Bas-temperature Tasmania
Salmon
Spinach salad with pomegranate avocado and ginger frothy
Eggplant caviar
With seaweeds fresh salad, lotus root fried and chilli oil
Marinated Tuna with
Himalaya salt
orange zest, tuile of black olive bread and citrus sauce
Organic Eggs cook
at 59°c
carrot cumin harissa,
colored beetroot olive and cress
