Art Culinaire

A showcase full of pictures from my quarter while studying and training. The class was driven by Chef Atifa Prinlsoo. We learned how to make dishes that are more technical and envoled, with more steps and care towards the ingredients.

Beet Salad

Roasted Beets cut into disks, served with a goat cheese cream, toasted walnuts, fresh berries and a simple vinaigrette.

Cod Saltimbocca

Cod wrapped in prosciutto and sage, then roasted.

Seared Scallops

Served with a honey-lime sauce, fresh orange wedges, a yuzu foam, and a grilled lemon.

Sous vide Octopus

Served with a seared chorizo sausage, poached potato disks, toasted nuts, and a herb sauce.

3 types of pepper.

Left one is smoked serrano peppers, middle one are smoked shishito peppers, and the right are grilled shishito.

Soy Glazed Ribs

Served with an apple puree, serrano-panko crumb, and julienne apple as garnish.

Braised Soy Ribs

Seared White Fish

Served with a coconut rice, basil oil, a ginger and onion paste, and garlic chips.

Parmesan Breaded Chicken

Served with poached parsnips and a butter sauce that was made by mounting butter in reduced wine.

Searing Octopus tentacles

Genoise Cake

Served with candied apples, a milk jam, apple sorbet, apple chip, and a dulce de leche sauce.

Prepped Eggplants

They were scoared into a diamond pattern and marinated with a sweet and sour miso marinade.

Chocolate Mousse

Chocolate mousse with a coating of raspberry glace, served with a milk and chocolate crumble, chocolate ganache, golden chocolate pearls, dehydrated raspberries, fresh raspberry, garnished with microherbs and flowers.