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Courses...of course

Gressingham duck , roasted breast and pan fried liver, Plum sauce, Leeks, Turnips and Dauphine potatoes.

AOC, Copenhagen - Poached cod with summer cabbage and airy egg whites flavored with tarragon

Carrot sous vide in pork fat, warm sushi rice mousse, yellow pepper confit consomee, ginger puree, herbs

praline & bisque of lobster | mango | tarragon

Duck Breast by lebua Hotels and Resorts, via Flickr

Stone Crab Salad w/ Celery Rémoulade, Green Apple Gelée & Finger Lime | Zen Can Cook

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Richard Blais' Roasted Lamb Loin & Malted Braised Leg with Pickled Turnip & Mustard

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Scollops and confit Pork belly

Scallop tartar with artichoke foam and truffle shavings.

Sea Scallop Ceviche with Cranberries, Serrano Chile and Pineapple.