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LOCAL CIGALE CAKE AND CABBAGE

 

RED MULLET SOUFFLE

 

BRAISED AMOUR ON PENNE COOKED IN A CELERY JUS, TOPPED WITH CAVIAR

 

FRENCH STEAMED SEABASS WITH FENNEL IN A SAFFRON BROTH

 

BAKED AMOUR IN A WILD RICE CRUST

 

BARRACUDA, SPINACH, EGGPLANT, MORREL JUS

 

KING FISCH ON FENNEL AND BEANS

 

SULTAN OBRAHIM, OLIVE PASTE, FENNEL, SAFFRON BROTH

 

WHOLE CHERRY FISH A LA GRENOBLOISE

 

GAROUPER A LA NICOISE

 

FILD SEABASS EN CROUTE STUFFED WITH SPINACH

 

RED MULLET AND CLAMS

 

STEAMED KING FISH ON LEEK AND CELERY

 

SLOW ROASTED KING FISH WITH POTATOES, FENNEL, TOMATOES AND HERBS

 

LOCAL RED MULLET ON MASHPOTATO,TOMATOES AND BASIL

 

BREASED HALLIBUT, AMARANTHE PUREE AND MUSHROOMS

 

CABILLAUD A LA CUILLERE ON COQUILLETTES

 

DEBONED FROG LEGS SERVED LIKE SNAILS

 

LOCAL CIGALE CAKE AND CABBAGE

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