And the jelly from the previous post is used for...
.jpg)
Ballotine, stuffed with mushrooms, calves liver and spinach
agar triangle of mushroom fricasse
caramelized foie gras jelly
foie gras 'tapioca' rocks
parsley
Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
A collection of successes, near misses and anything that pops into our heads. Lively, colourful fun and occasionally just plain silly! As long as its food, we play!
The Staff Canteen, networking for chefs, more than just a place to talk
About Us
- "Alex" & "G"
- Working in a small private club in London, our blog logs what is running through our mids and plates at the time. We have a genuine curiosity to try and explore thoughtful ways of delivering traditional foods in a less than conventional manner, with the view of giving our guests (and occasionally family) with food that is recognisable without question in a method that raises the questions itself. We don't always get it right, but whan something goes wrong, we look at the why to take us in a different direction. Enjoy the journey, disjointed though it can be and please comment so we can deliver the things you want to see.
Posts
No comments:
Post a Comment