Lobster Agnelotti, petit pois a la francaise

Play on petit pois a la francaise with lobster

3 puree: green peas, fresh onions and carrot

Simple and sinful.

Well, another week end passed by, busy and now feeling tired, relaxing with a good beer ….. So rewarding !!! So without further ado, tonight amuse bouche was insanely tasty and yet so simple.

Fresh sea urchin marinated with dill and olive oil, topped with caviar.

I know, I know, so simple but such an umami explosion in your mouth, taste buds dancing.

So enjoy the pic !!!

Culinary yours

Anchovy treat

And here is the latest amuse, marinated anchovies fillet set on top of a capsicum basquaise and served with a yogurt, pepper and preserved lemon sherbet.

It’s fresh, perfect to open your appetite for a great meal.

If you want the recipe, ask, and I may jut give it.

Culinary yours

Amuse gueule du jour

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

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

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