Photos > More Pictures (10)
-
Chinatown
Recently David, Geoffroy and I made a trip to Chinatown for dim sum. Afterwards, David took us to a market to buy things we've never seen before. He used to live/work in Hong Kong, so we got quite the education.
-
Spiky Fruit
David holds a spiky fruit (of course I forgot the name) in the Chinese market.
-
Foreign Fruits
At David's recommendation, we bought dragon fruit and mangosteins. The dragon fruit is the large hot pink fruit on the right. Inside it's like a white kiwi. On the left is a mangostein. Once its thick purple skin is peeled, the white fruit is revealed. It's sectioned like an orange and super sweet.
-
New Entree
Chef Laurent developed a new entree for the spring menu. Here you have lightly seared tuna, fresh asperagus and a gele of black truffles.
-
Pied Bleu
These are called blue foot mushrooms for the blue mold-like substance growing on their stems. Eaten raw, they taste disgusting, but when sauteed with butter, shallots, salt and pepper, they're quite divine.
-
Macarons
Like all good French restaurants, we serve macarons with dessert. Here they are filled with lychee fruit and raspberries.
-
Veal
At the meat station, I'm learning how to prepare different cuts of meat for service. This is my first attempt at wrapping up and tying the cote de veau. Rather amateurish I'd say, but hey, it's my first try!
-
Truffle Sausage
These sausages are on the truffle menu. I'm not sure what's so special about them other than the fact they have truffles inside. They're seared and served on a bed of lentils. Hmmmm. Not something I want to pay 450 Euros for.
-
Amuse Bouche
Working in the private dining room across the street, I get to help prepare the meals from beginning to end. These are the amuse bouches with mushroom cream, mushroom stuffed potatoes, and oysters.
-
Sweet Sundays
My purchases from a morning on Rue Cler. Looks tasty doesn't it?!?