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
.
