I have a break on (most) Wednesdays this term. Take the opportunity to upload more regularly.
Dessert: Baked bananas in its skin, with red fruits sauce and banana sorbert.
Starter: Foie gras flan with morel sauce and herb salad.
Main: Hake fish wrapped in parma ham and grilled baby eggplants, side of olives and fava beans with turned carrots/celeriac root/zucchini, sauce fresh tomato and olive oil with herbs. You will see 2 platings here, the one with a more yellow background (landscape) is the chef's demo, the (portrait) one with dots of sauce is my dish served to the chef.
Continuation: We looked at a creamy pumpkin soup with truffles and smoked duck breasts; main: pot-au-feu of monkfish in a herb butter sauce. The photo with the snowpeas radiating outwards on a dish is chef's, mine was a centralised plating with 2 'discs' of chopped herbs at opposite corners. Dessert: Liquorice flavoured panna cotta with some crunchy sugar studded choux allumettes!
