Add to Collection
About

About

Two platters, fish and meat designed for the 2007 bid for Bocuse d'Or
Published:
Bocuse d'Or 2007, 
Hot carrot gell with truffle infused salsify puree and carrot cloud
 Marinated tomatoes stuffed with king crab and braised leeks on a pickled golden beet cup
Sweat pea and cipollini onion tart
 
Confit butternut squash, shallot and quince jam, fine beans and candied walnuts
 Confit potato cup, crispy fried collar, chicken liver parfait, poached quails eggs and black truffle infused "foielandaise"
 Roasted portobello mushrooms stuffed with crispy sweetbreads on braised celeryroot