sunday driver:
live action
sunday driver:
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sunday driver:
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sunday driver:
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sunday driver:
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sunday driver:
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sunday driver:
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sunday driver:
*shock* we're out of the Krug
sunday driver:
16 August 2008 - GADDIS Chef's Table
sunday driver:
letting the air out - foie gras, cooked sous vide
sunday driver:
2006 Jaboulet Tavel L'Espiegle
sunday driver:
crab meat salad with oscietra caviar, confit of italian tomatoes, avocado puree, tomato sorbet
sunday driver:
tomato confit - marinated 12 hours with olive oil, basil, balsamic vinegar and cooked on low heat for another 12; sorbet of roasted tomato puree tempered with vodka; crabmeat salad, avocado puree, oscietra
sunday driver:
braised beef cheek raviolo with cauliflower puree, caper butter
sunday driver:
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sunday driver:
pan fried handbag scallops, Tasmanian black truffles, puree of celeriac
sunday driver:
1970 Mouton Baron Philippe
sunday driver:
organic salmon poached in olive oil with peas and lemon sabayon
sunday driver:
slow low cooking - 55 degrees, one hour
sunday driver:
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sunday driver:
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sunday driver:
slow cooked Bresse chicken with its leg in confit, deep fried goose liver
sunday driver:
breast of Bresse chicken cooked sous vide with a black truffle crust; leg in confit and pan fried in duck fat; deep fried torchons of foie gras
sunday driver:
making confit in the soup kitchen
sunday driver:
the stock and prep kitchen
sunday driver:
Tasmanian truffles - almost as good as the french stuff
sunday driver:
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sunday driver:
vanilla "toast" fingers with steeped rhubarb and strawberry sorbet
sunday driver:
smile! :)
