Amuse Bouche – Waldorf Components, Foie Gras Emulsion
As I am back in the kitchen and it feels like a long time since I’ve posted any new cuisine, I thought I would start with the amuse bouche from this evening. After the break, the creative juices are flowing again and this is something that developed through the day which I may likely re-interpret [...]
Scottish Salmon, Celery Hearts, Haricots Vert, Figs, Walnuts
Though the generic traits of salmon has become somewhat numbing, the amount of guests that orders it makes me reluctant to ever remove it. I do also like the presentations we have done with it. This photo has been on my hard disk for some time and I’ve even been reluctant to post it as [...]
