A quick post to give you the latest amuse bouche.
It’s a brined, low temperature cooked pork shoulder loin, seasoned with caraway seed then roasted. Served with a coco bean ragout. Yummy
Culinary yours
Monthly Archives: October 2011
Compliment from the chef.
And as I promised, a new amuse bouche. Tonight’s was a marinated salmon pomponette, herb oil, caviar and lime zest.
The pomponette get its name from the French word “ponpon”; which is the red ball that you find on the French marines.
Feast your eyes !!!
Culinary yours
Tasty bite
Today’s bite is all about autumn. I am sure that you’ll salivate just thinking about it.
To give you the run down: home made boudin blanc, stewed chestnut, pan seared ceps and a nice veal jus.
Tempted…..
Amuse of the day
And it’s about that time again, the amuse bouche time !!
the richness of the red wine sauce and the eel
Today I revisit the classic french dish “anguille en Matelote” or Eel Matelote, a traditional red wine based eel stew, but this time, the eel is panfried, and a powerful red wine jus made with the trimmings. Served on a lavish mashed potato….HUMMMMmmmmmm
Enjoy the picture
Culinary yours
And the amuse bouche keep coming
As promised, the amuse bouche pictures are coming; almost on a daily basis. So yesterday, it was a nice avocado salad, with dried tomato and St Pierre fillet tempura style.
Today, it will be new. So font miss tonight’s post with new pic.
Culinary yours
Amuse bouche fair
Dear all, I’ll be making you hungry on a daily basis. I’ll be posting pictures of our amuse bouche. Little plate of food, given as a welcome dish, very often created on that same day and I hope, always pretty and tasty.
So for tonight, it’s a carpaccio de Suzuki (Japanese seabass) with piment d’espelette, orange zest and dill. Hope that you’ll enjoy the picture as much as my guest enjoy the dish.
Culinary yours
Jerome Deconinck's Chef Blog 