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藍帶高級班 Lesson 4~9




Lesson 4, Quail and veal sweetbread with shitake mushrooms, pepper flavored sauce, glazed pearl onion
烤鵪鶉與小牛胸腺, 胡椒醬汁, 楓糖小洋蔥

Lesson 5, Lobster Chartreuse with candied orange and lemon, frothy jus
蒸大蔥蔬菜魚餡龍蝦,佐糖漬柳橙檸檬絲,泡沫蝦膏醬汁

Lesson 6, Provencal style crisp wrapped lamb fillet, vetetable tian
烤脆皮捲羊菲力,普羅旺斯燉菜, 炸麵衣大蒜

Lesson 7, Pan fried sea bream, squid stuffed with langoustine risotto and arancini
煎鯛魚菲力,烏賊鑲螯蝦燉飯,煎乳酪米餅 

Lesson 8, Squab breast wrapped in cabbage, legs stuffed, tartlets with wild mushrooms
蒸包心菜裹鴿胸肉與鵝肝,鴿腿鑲鵝肝肉餡,野菇塔


Lesson 9, Red mullet fillets with patotp scales, orange butter and 'barigoule' style artichokes
煎紅錙魚菲力馬鈴薯鱗片,柳橙奶油醬汁,煮朝鮮薊與綠蔥






 
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