Photos from French class
A pureed soup flavored with tomatoes, brandy and caramelized prawn shells. Served Gueridon style with sauteed prawns.
Salmon mousseline rolled inside a Sole fillet, simmered in fish stock and topped wth a tomato cream sauce.
Blanched green beans rolled in warmed proscuitto, tied with a chive.
Diced raw beef mixed with capers, cornichons, sherry vinegar, dijon mustard and a quail egg yolk.
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 breast stuffed with proscuitto and gruyere cheese, watercress and cucumber salad and beurre blanc sauce.
Frenched rack of lamb with a garlic crumb crust on top of whipped potatoes, carrots and a red wine sauce.
Sauteed spinach, mornay sauce and eggs baked in a water bath and topped with melted cheese.
Caramel and apples covered in puff pastry and flipped upside down onto the plate.
A chicken fabricated into 8 parts and cooked in a red wine gravy.