I find myself blogging lesser and lesser due to some time constrains so i shall update a little to keep this page alive :)
(Canape ~ Beet Cured Salmon)
On march i was starting to do Tournant at Garde Manage station, it was really hard juggling 2 station as i find myself overloading with tasks from both station.
Fresh Octopus flown in straight to our restaurant. The first time i witness how to process octopus from scratch.
The start of spring season means no more black trumpet mushrooms, hedgehogs mushrooms and girolle. But here comes a family of fresh Heirloom Tomato!
Oh, Just one random day my friend was asking me out for dinner. It happens to be a place i have been dying to try out! Gunther's! Awesome angel hair pasta with caviar. 
My Chef de Cuisine here loves to work with little piggys. I hope one day i can learn how to debone a baby pig from him.
Nice Colour eh? :)
Fresh Octopus flown in straight to our restaurant. The first time i witness how to process octopus from scratch. 
The start of spring season means no more black trumpet mushrooms, hedgehogs mushrooms and girolle. But here comes a family of fresh Heirloom Tomato!
Oh, Just one random day my friend was asking me out for dinner. It happens to be a place i have been dying to try out! Gunther's! Awesome angel hair pasta with caviar.
My Chef de Cuisine here loves to work with little piggys. I hope one day i can learn how to debone a baby pig from him. 
Nice Colour eh? :)
(Complimentary Soup - Jouno Tomato Gazpacho)
One night, went out for dinner with colleagues to a place called Brasserie Wolf. The EC is one of my colleague's boyfriend so that night we had quite a bit of complimentary food. The one that left most impression was the Gazpacho. Using a tomato sorbet to keep the soup chill was a fantastic idea. Well balance of sweet, savory and acidity, i loved it!
So far thats about it, not much chance to take photo when the kitchen is busy...
No comments:
Post a Comment