Saturday, June 23, 2007

" The Food Orchestra " second part...

The conductor: Chef Eric Cros (Alain Ducasse Luis XV, Pierre Gagnaire, Japan, Spain); the musicians: our team; the score: Pork and Lamb week. My mission: to prepare a Lamb gigot stuffed with Italian black olive tapenade, cooked en croute with salt and rosemary seasoning, pearl barley risotto with fois gras and chanterelle mushrooms, ratatouille, and artichoke crisps. These images show some moments and my dish...



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