Summer creations @ Spazio 77

Hello,

As some of you know, menus are changing with seasons and mood, taking in consideration climate is also a way to adapt the supply to the demand.

So, for this summer, I decided to go fruity and fresh, exception being the foie gras.

without further wait, here is the summer collection 2010, Riyadh, KSA.

An adaptation of the Caprese salad, tomato tartar, pine nuts, fresh mozzarela and a crispy Ciabatta toast with Thyme Flavored olive paste

Home made Foie Gras terrine, seasoned with ginger bread spices, rd berries and demi-glace sauce.

I kind of liked the look of the dish overlooking the city.

I wanted something smokey, yet fresh, slightly lemony with a nice and delicate Dill flavor to it.

the carrot are sauteed with shallot, cumin, cilantro and a bit of tomato paste.

Base of Zesty Moroccan carrot salad (sharmoula) topped with freshly seared scallop

take on a traditional Carpaccio, stuffed with pesto sauce, Aged parmesan shaving and drizzle with a bit of Argan oil.

Background is a vanilla apple compote, topped with a cinnamon chibouste cream. Foreground i a Granny smith and mint salad, passion fruit sherbet an citrus canneloni

Sweet in the city, could be a hit serie.

I’m trying to devellop my photographic skills, finding angles and light. not yet there but working on it