Welcome to my Culinary Journey at Lasalle College Vancouver, where nothing is impossible.
Egg baked en cocotte with Spinach and Mornay Sauce.
Roasted Pork Loin with Veal Glaze and Vegetables.
Vanilla Sauce with Strawberries.
Braised Calf's Sweetbreads with Green beans, Tourne Carrots, Turnips and Pearl Onions.
Bacon Vinaigrette with Lettuce Hearts "Mimosa".
Green Bean Bundles with Bacon Strips.
Steak Tartare.
Served with Creme Anglaise.
Served with Whipped Potato and Baby Carrots.
Served with Vegetables Julienne.
Pan-fried Trout with Toasted Almonds.
French Style Beef Stew with Burgandy Wine and Parsley Potatoes.
Upside-down Apple Tart.
Egg baked en cocotte with Spinach and Mornay Sauce.
Roasted Pork Loin with Veal Glaze and Vegetables.
Vanilla Sauce with Strawberries.
Braised Calf's Sweetbreads with Green beans, Tourne Carrots, Turnips and Pearl Onions.
Bacon Vinaigrette with Lettuce Hearts "Mimosa".
Green Bean Bundles with Bacon Strips.
Steak Tartare.
Served with Creme Anglaise.
Served with Whipped Potato and Baby Carrots.
Served with Vegetables Julienne.
Pan-fried Trout with Toasted Almonds.
French Style Beef Stew with Burgandy Wine and Parsley Potatoes.
Upside-down Apple Tart.