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January 2011 Exercise Richard Taitt, Executive Chef, Willow Place Inn, Hudson, Quebec

Grilled Lamb Chop, on a white bean puree, asparagus, red peppers, confit vine ripened tomatoes and a Lamb glaze.

Poached Pear, red wine gelee, vanilla bean ice cream, lime foam and deep fried pastry.

 

To participate in the next exercise, please send an e mail to: thomas@bauscherinc.com

 

To review the full collections: Silhouette, Raffinesse & Supreme

 

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