Portobello mushrooms and eggplant fondue thin tart
This dish is not genuine but largely inspired from a recipe found in a very famous amongst chefs magazine : the Thuries Gastronomie Magazine (issue Jan-Fev 2004). I will later write a post since this magazine is of great quality.
Sautéed duck magret and confit duck leg with braised peach and safran risotto cake
Opposition of pear in red wine and syrup, bitter choco gressin, chocolate ice cream marble
Next time, I will probably substitute one or two other things, like the gressin, too stodgy, by a chocolate biscuit stick or the poaching liquid (sugar syrup by earl grey tea flavour).
Tip : dry the vanilla beans used in the red wine poaching liquid. Use as a pick to hold the two halves