Monthly Archives: May 2014

Cinnamon cake and bay leaf ice cream

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This baby is amazing and the ice cream is delicious like nothing else, simple by nature as it is traditional vanilla ice cream infused with bay leaf, the result giving a complexity of flavour that will keep you going back for more.

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Halibut on the rocks

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Pan-seared halibut, squid-ink gnocchi, white wine and scallion sauce. It looks simple, but it is just a delightful way to showcase amazing fish and the craftsmanship of gnocchi.

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Cassoulet

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Traditional cassoulet of white beans, pulled confit leg of duck, baked pork belly.

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Salade “Lyonnaise”

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A Lyonnaise inspired salad with frissee, lardons, sauteed asparagus and a soft poached egg. A true all-day-breakfast lovers delight.

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Lobster Boudin

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We added this puppy to the menu yesterday. The inspiration came from my good friend who is studying in France at the Cordon Bleu and posted a pic of a French-made lobster boudin (sausage). This one is a little more rustic in style but nonetheless amazing. There are no flour fillers, only seafood-y goodness and a whole lot of love.

He is serving this marveille with a lemon tarragon sauce and creamy leeks.

Woop! woop!!

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