Antonio Mercado
Culinary & Food Service Management
LaSalle College Vancouver
Classical French Cuisine
The beautiful art & technique of Classical French Cuisine
Filet De Truite Poelee Aux Amandes
Pan fried trout, toasted almonds & fresh fennel salad.
Consommé Royale
Beef consommé & Royale.
Bisque De Crevettes
Prawn Bisque garnished with micro greens and herb oil.
Coq Au Vin
Braised Chicken in wine & vegetables, garnished with truffle whipped potatoes & glazed carrots.
Beouf Bourguignon
Burgundy-Style Beef Stew garnished with crispy croutons and parsley potatoes.
Carre De Porc Roti Au Jus Lie
Roasted Pork Loin.
Piece D’Agneau “Provençale”
Rack of lamb garnished with truffle whipped potatoes.
Ris De Braises
Braised Calfs Sweetbreads garnished with micro greens & frisee lettuce & peas.
Cuisses De Grenouilles A La Provençale
Frog Legs, cherry tomato & olive sauce garnished with chevril, parsley and micro greens salad.
Escoffier’s Chocolate Soufflé
Chocolate soufflé & cremé anglaise.