Chicken ballotine, stuffed with mushrooms, shallots and pancetta. Chicken jus, pea puree and vegetables
Duck à l'orange, chestnut, mushrooms, celeriac, cavlo nero
If anyone has a fail proof method of peeling chestnuts, tell me please.
Apple, vanilla, chestnut, spiced apple sabayon, toasted almonds and pistachios.
à l'orange, ballotine, celeriac, chestnut, chicken, duck
This entry was posted on April 9, 2012, 12:38 am and is filed under Food. You can follow any responses to this entry through RSS 2.0.
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#1 by Corrie on June 19, 2012 - 2:45 pm
yum! nice to see you making good use of the things you learnt at le cordon bleu. I was there too for 2 weeks during December last year (maybe we passed in the hallways hehe) I did the foie gras and Provençal classes amongst others. I am so jealous that you have done the basic and intermediate intensives. I am saving up to do the three courses too. Don’t give up your dream to do the last level….maybe we will be there at the same time
#2 by tzu-yen on June 20, 2012 - 12:31 am
Definitely should do it if you get the chance. I would have been there actually. did you take a couple of the short courses?
#3 by Cat on June 26, 2012 - 9:29 pm
You lucky, lucky thing…being able to pop back to Paris again!
I haven’t heard of this restaurant but will definitely keep it on my Paris list when I do eventually make it back.
Perhaps a little list of your favourite Paris eateries? Merci!
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