Cuisine this week:
Starters:
a) Buckwheat crisps with crab meat and crab 'mustard' - I must explain more about this mustard, it's basically the cream at the back of the brains of crustaceans that gives a rich creamy seafoody sweet taste when mixed into sauce or soups.
b) Terrine of duo salmon and leeks, shallot vinaigrette
c) Sauteed green asparagus spears and langoustines, beetroot vinaigrette. The pink quenelles you see on the left are whipped cream colored with beetroot juice. First time I had a salty whipped cream! As you notice, this cuisine chef of mine likes pink and hello Kitty!
Mains:
a) Crusted Seabass, Lemon and capers, and Chicken Jus, with Maple almonds
b) Filet de boeuf a la ficelle (Tenderloin in bouillon), celeriac "bone" with beef marrow, horseradish sauce.
It's cute, we cut the celeriac and dug a hole in centre to make it look like a bone with a hollow, and stuff some real beef marrow in the edible 'bone'.
c) Lamb rib roast in bread crust, artichoke puree with hazelnut oil. We made a country bread dough, flatten it out, and rolled a lamb noisette (chops without the bones) in it. When it bakes, it looks like a large loaf of bread, but when you cut it open, surprise! lamb and vegetable trimmings!
Desserts
a) Apple crisps with pineapple sorbet, lemon balm-lemongrass syrup
b) White and wild rice with vanilla milk, pan-fried mangoes and honey milk granita
It's essentially Thailand's famous Sticky rice with Mangoes! Sorry, didn't capture the photo well. The crisps covered a bed of rice pudding with sauteed caramelised mangoes on it. I was too mesmerised by the hello Kitty! cut outs..... I told you my chef is crazy about pink (pink icing sugar) and hello Kitty!
c) Seasonal fruit clafoutis and streusel with mango-passion fruit sorbet. Gotta be one of the best mango sorbet I tasted!!
