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A birthday celebration for Maily- 8/18/12
Behind the scene
Quick overview on what is going on in the kitchen before the dishes made it our guests.
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Here I am putting together the trio of amuse bouche. Piping the crème fraiche over the tuiles....
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Plates are laid out on the counters... I had 10 adults and 5 kids so platting is not that easy! |
Close look at the tuile with salmon tartar and crème fraiche. |
Final presentation and that's how the amuse bouche was served.
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Here I am working on the oysters and pearls with red caviar.
Spooning the sabayon first and then adding the Beurre monté sauce and oysters.
Final presentation..
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Adding the haricot verts on top of the tomato confit, adding the arugula, spooning a bit of olive oil and tomato oil around the plate.
Adding the claw lobster meat for the final presentation...
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Spooning a bit of enriched orzo onto each plate. Adding a lobster tail on each plate and pouring the creamy lobster broth around it.
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A whole lobster tail is centered in the dish. |
A piece of Parmesan crisp is put on top of lobster... Ready to be served. |
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The oxtail meat are served as base. |
The fish is pan fried until golden. |
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Small portion of fish is put on top of the oxtail meat. |
Adding the trumpet mushrooms for garnish. |
The sauce is added and voila the dish is ready to be served.
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Cutting the dough into small circular shape.
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Frying the doughnuts.
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Dipping the donuts into sugar and cinnamon.
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Putting the 3 desserts together....
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Final presentation...
And that my friend is the end of my service! Cheers to a great meal!
and... Happy Birthday Maily!
filed under: Birthdays, Dinner parties
