French Cuisine (16 Mar 2013)

FIRST COURSE:
Jerusalem Artichoke Soup, Pan Seared Foie Gras Crispy Sourdough, Watercress Chantilly

MAIN COURSE:
Whole Sea bass Cooked in Crust of Salt for 2 Turn Potatoes, Vegetable Jardinières Lemon Beurre Blanc

DESSERT:
Chocolate Fondant Crème Anglaise

By: Chef Stephane Istel



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Ingredients for the soup base


Chopping up the Artichoke and celery


Shandel


Boiling the Watercress, and then put them into ice water






Foie Gras





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Stuff the seasonings into the belly of the sea bass


Cover with sea salt


Blanch the vegetable first to retain their colour and texture





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