Fifth Restaurant Service

December has come (already?!) and we pulled through our fifth restaurant service with snow flakes falling outside, seeming so calm and then next thing you know you’ve got to send 11 dishes at the same time then 12 right after and you’re missing the dishes themselves or your sauce hasn’t reduced enough!

As calm settles in, here are the pics!


Amuse Bouche: Escabèche de Lapereaux, Crème Glacée à la Moutarde à l’Ancienne by Roberto
– Escabeche (type of Mediterranean marinade) of Rabbit, Grain of Mustard Ice-cream with Pumpernickel bread

Making ‘perfect’ quenelles


Entrée: Ravioles de Canard et Champignons, Bouillon de Foie Gras by Rosella, Dyonisis and Me

– Duck and Mushroom Ravioli, Foie Gras emulsion

Sauteed (in duck fat 🙂 Shitake and Pleurottes mushrooms

Making the ravioli pasta…

Plating à la minute
In the end…
Poisson: Paella by Isabel, Yiyu, Maniko, and Sinan

Some of the ingredients…love the colors!

Plating…
Final presentation…

Viande: Jarret de porc braisée, farci de joue de cochon, fricassée de lentilles vertes du puy, salade de pousses by Natalia, Matan and Joppe
– Braised pork knuckle, stuffed porc cheek, fricasse of green lentils, and salad

Oh my god…this is heaven!

With more porc (smoked bacon)…of course
A brief moment of non-crazyness in the kitchen…’making’ toast before the hectic lunch service 🙂

As a treat, Chef made us some tapas from the left-overs for prep for tomorrow’s regional meal! An overall good (but hectic, as always day)…only 2 more to go… 😦

Red potatoes and fresh and pan-fried foie gras 




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Comments
One Response to “Fifth Restaurant Service”
  1. Starkhati says:

    Cut your finger again?????
    x

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