Yiqi Liang

Yiqi Liang

Cuisine et restauration
LaSalle College Vancouver

Classical French Cuisine

All about classical french dishes, desserts, sauce and special meats dishes. A happy class with a nice chef

Roasted Pork Loin wi

CARRÉ DE PORC RÔTI AU JUS LIÉ

Roasted Pork Loin with whipped potatoes. Garnish with micro herbs

BBeouf Bourguignon w

BEOUF BOURGUIGNON

BBeouf Bourguignon with Parsley Potatoes, garnish with parsley butter, herbs and flour.

Upside down apple ta

TARTE DES DEMOISELLES TATIN (UPSIDE-DOWN APPLE TART)

Upside down apple tart, reach of caramel flavor.

Crispy skin trout fi

FILLET DE TRUITE POÊLEÉ AUX AMANDES

Crispy skin trout filet woth toasted almonds.

This is a sample and

BLACKBERRY, BLUEBERRY & PEACH FLAMBE

This is a sample and easy sauce, always use for serve with desserts. Use fresh fruits deglazed with brandy.

Frog legs cooked by

CUISSES DE GRENOUILLES À LA PROVENÇALE (Frogs Legs)

Frog legs cooked by the sauce which have tomato, anchovy and olives. Serve with herbs salad and garlic croutons.

Sweetbread is a culi

BRAISED CALF’S SWEETBREADS

Sweetbread is a culinary name for the thymus or pancreas. typically from calf and lamb. This is a very clasic french dish.

A classical french d

TARTARE DE FILET DE BOEUF (Steak Tartare)

A classical french dish: Steak Tartare with garlic croutons. Steak tartare is a meat dish made from raw ground beef. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste. It is often served with a raw egg yolk on top of the dish.

Crème anglaise is a

CRÈME ANGLAISE

Crème anglaise is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk often flavoured with vanilla. Its name may derive from the prevalence of sweet custards in English desserts.

Fish filet with samo

PAUPIETTES DE SOLE À LA MOUSSE DE SAUMON

Fish filet with samon mousseline filling, serve with vegetables bundles and carmalized lemon on side.

Chicken Cordon Bleu

Chicken cordon bleu & watercress, cucumber salad

Chicken Cordon Bleu is traditionally a flattened or butterflied chicken breast that has been lined with ham and Gruyère Swiss cheese, then rolled and coated in breadcrumbs. The rolled chicken breast is fried until the chicken is tender and cooked through, and the cheese inside is warm and melted. It’s served with a creamy white sauce on side.

Roasted Pork Loin wi
BBeouf Bourguignon w
Upside down apple ta
Crispy skin trout fi
This is a sample and
Frog legs cooked by
Sweetbread is a culi
A classical french d
Crème anglaise is a
Fish filet with samo
Chicken Cordon Bleu