Tonight’s Special and The New Menu Pork Chop
The special is Cod with Carrot puree, english peas, foie gras emulsion, and torchon. In the first picture I shaved the torchon with a vegetable peeler, and in the second I used the Micro Plane. The new Bistro pork chop is Grilled with king oyster mushrooms, parmesan panna cotta, arugula, crispy proscuitto, frico, and violet mustard. My Sous Chef Nick thinks that the pork must be cut down, myself and everyone else disagree. The cutting of the pork has been a lively debate in the kitchen recently, and i came up with a solution. If you want to cut it..COOL…if not…COOL ALSO
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July 20, 2008 at 9:56 am
Cool also. I think I had better have one of each just to see which is cooler. And the same with the fish too. Yummm. Peas I think are much underrated these days, over here anyway. What’s for dessert?