Heather Dotto

Heather Dotto

Cuisine et restauration
LaSalle College Vancouver

Classical French Cuisine

Photos from French class

A pureed soup flavor

A pureed soup flavored with tomatoes, brandy and caramelized prawn shells. Served Gueridon style with sauteed prawns.

Salmon mousseline ro

Salmon mousseline rolled inside a Sole fillet, simmered in fish stock and topped wth a tomato cream sauce.

Blanched green beans

Blanched green beans rolled in warmed proscuitto, tied with a chive.

Diced raw beef mixed

Diced raw beef mixed with capers, cornichons, sherry vinegar, dijon mustard and a quail egg yolk.

Braised veal sweetbr

Braised veal sweetbreads with pearl onions, carrots and turnips. Pan fried frog's legs with a sauce of tomato, anchovy, black olives and basil.

A breaded chicken br

A breaded chicken breast stuffed with proscuitto and gruyere cheese, watercress and cucumber salad and beurre blanc sauce.

Frenched rack of lam

Frenched rack of lamb with a garlic crumb crust on top of whipped potatoes, carrots and a red wine sauce.

Sauteed spinach, mor

Sauteed spinach, mornay sauce and eggs baked in a water bath and topped with melted cheese.

Caramel and apples c

Caramel and apples covered in puff pastry and flipped upside down onto the plate.

A chicken fabricated

A chicken fabricated into 8 parts and cooked in a red wine gravy.

A pureed soup flavor
Salmon mousseline ro
Blanched green beans
Diced raw beef mixed
Braised veal sweetbr
A breaded chicken br
Frenched rack of lam
Sauteed spinach, mor
Caramel and apples c
A chicken fabricated