After 13 years of salaried man life in Paris, I took my Grand Diploma at The French Culinary Institute in New York. Now, I am Sous Chef at The French Consulate here in Manhattan.
On this blog, you will find info, tips, recipes and more from my hands-on experience...
Apr 3, 2009
A couple of simple dishes for dinner
Here are some dishes I tried out, with the limited ingredients present in our fridge.
Roasted halibut with red pepper sauce and ratatouille
Beet salad with vinaigrette ; walnut, coriander and walnut oil scoped goat cheese
Basil, mustard oil and Beaufort cheese crusted rack of lamb Sun choke, potato, asparagus and truffle tapenade gratin