Tszki Lo

Tszki Lo

Cuisine et restauration
LaSalle College Vancouver

Learning Michelin Chefs' Plates

Tradition, fusion and gastronomy molecular

Sea Scallop Sandwich

Charlie Palmer

Sea Scallop Sandwiches with Citrus Juice

Roasted Cod with Par

Charlie Palmer

Roasted Cod with Parma Ham & Fresh Sage

Sauteed Black Cod wi

Thomas Keller

Sauteed Black Cod with Braised Oxtail, Salsify & Mushrooms

Salad of Haricot Ver

Thomas Keller

Salad of Haricot Verts, Tomato Tartare and Chive Oil

Carpaccio of Yellowf

Thomas Keller

Carpaccio of Yellowfin Tuna Nicoise

Poached lobster, Raw

Jean-Georges

Poached lobster, Raw Green Apple, Black Truffle Foam

Grilled Beef Tenderl

Jean-Georges

Grilled Beef Tenderloin, Gold bar Squash, Parmesan wafers and Butter Hot Sauce

Cheese cake, Rose Wa

Jean-Georges

Cheese cake, Rose Water Ice-cream, Roasted Figs and Berry Sauce

Roasted Spring Salmo

John Bishop

Roasted Spring Salmon with Rhubarb Compote Yam

Red Sea Urchin In a

Frank Pabst

Red Sea Urchin In a Cucumber Vichyssoise with Kusshi Oysters and Lemon Cream

Mozzerella sferica-1

Ferran Adria

Mozzerella sferica-1 {Spherical-I mozzarella)

Foie Gras with Musta

Nobu Matsuhisa

Foie Gras with Mustard Miso and Butternut Squash Chips

Slow Roasted Beet &

Charlie Palmer

Slow Roasted Beet & Goat Cheese Gateau

Sea Scallop Sandwich
Roasted Cod with Par
Sauteed Black Cod wi
Salad of Haricot Ver
Carpaccio of Yellowf
Poached lobster, Raw
Grilled Beef Tenderl
Cheese cake, Rose Wa
Roasted Spring Salmo
Red Sea Urchin In a
Mozzerella sferica-1
Foie Gras with Musta
Slow Roasted Beet &