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藍帶高級班 Lesson 18~25






Lesson 18 Aterier, Sea bream, artichoke pancake, spinach flan, cauliflower puree, bercy saurce, beetroot brunoise
嫩煎嘉鱲魚, 朝鮮薊煎餅,菠菜蒸蛋,白花椰菜泥,貝西白酒醬汁,甜菜丁
 
 
Lesson 19, Roast beef tenderloin, 'mi-venaison' marinade with soy, macaire patatoes
烤醃漬牛肉佐黑可可醬汁,馬香草鈴薯餅, 糖煮洋梨 (忘了拍自己煮的, 這是chef poupard 的作品)

Lesson 20, Lightly pan-fried scallops, scallop Parmentier amd carrot butter
嫩煎扇貝, 扇貝裙蘑菇馬鈴薯派,紅蘿蔔奶油醬汁
 
Lesson 21, Sea bass fillet cooked at low temperature, glaed vegetables, herb coulis
低溫蒸烤海鱸,煮各式蔬菜與沙拉,香草醬汁,脆培根


Lesson 22, Duck breast roasted with spices, orange glazed daikon radish, anna potatoes, apricote chuntey
嫩煎烤鵝胸, 柳橙汁煮白蘿蔔,安娜煎馬鈴薯,杏桃酸甜醬,茴香子蘿蔔泥, 香料醬汁


Lesson23, New style salt cod 'brandade'
 炸鹽漬鱈魚塊,煎鱈魚排,大蒜奶油泥,甜椒泥,油醋芝麻葉 
 
Lesson 24, Noisettes of venison with 'grand veneur' sauce
嫩煎鹿肉,紅醋栗胡椒醬汁,糖煮榅桲與洋梨,悶煮雞汁包心菜

 

Lesson 25, Brill fillet, peppered sauce, mushroom and herb ravioli
比目魚佐紅胡椒檸檬醬汁, 蘑菇醃漬檸檬香草餃,油封番茄與茴香
 



 
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