So here are a couple of pics I took of some dishes I did while working down south on the Canal du Midi:
Entree: Confit duck salad with grilled asparagus, hazelnut-roasted beetroot & baby watercress
Entree: Home-cured salmon gravlax on pickled cucumber with peach-white balsamic syrup, creme fraiche foam & smoked salmon roe
Entree: Goats cheese filo parcel on roasted fig & grape salad with walnut pesto & balsamic reduction
Mains: Prosciutto-wrapped pork filet on wild mushrooms and wilted cress
Dessert: Orange & vanilla Panna Cotta with port-poached figs & fresh raspberries
The pics were taken on my phone, so excuse the quality...
Entree: Confit duck salad with grilled asparagus, hazelnut-roasted beetroot & baby watercress
Entree: Home-cured salmon gravlax on pickled cucumber with peach-white balsamic syrup, creme fraiche foam & smoked salmon roe
Entree: Goats cheese filo parcel on roasted fig & grape salad with walnut pesto & balsamic reduction
Mains: Prosciutto-wrapped pork filet on wild mushrooms and wilted cress
Dessert: Orange & vanilla Panna Cotta with port-poached figs & fresh raspberries
The pics were taken on my phone, so excuse the quality...