Sunday, April 29, 2007

Pré Catelan lunch




Langoustine ravioli, served in a virgin olive oil bouillon, with pepper and mint

Langoustine nems with jus de romaine and roasted peanuts

Veal sweetbreads cooked casserole-style with truffles and tempura of capucines with garlic

Tempura-style lobster "balls", topped with caviar, accompanied by "wasabi" salad

Deconstructed pidgeon with fresh pea-filled macaroni

Pidgeon maigret and sausage

Apple dessert (apple actually a hard sugar construct filled with Carambar ice cream, cider and exploding pop rocks)

4 comments:

Anonymous said...

The apple dessert is beautiful. It must be delicious too!

Adrian said...

I think it might have been one of the best and most surprising dishes! I actually thought it was an apple until I saw the diner next to us break the sugar shell! Thanksfor posting, Aiste, I enjoy reading your blog, even though I have trouble sometimes leaving you commentaries - i keep getting transfered to another site....is it because i have a mac.......

Anonymous said...

Thanks! By the way , i just bought Condé Nast Traveler here in NY and saw your picture. Congratulations!

Adrian said...

You're very welcome! Tiny picture though..