Brioche

here's the lavender brioche with fleur de sel on top...it's what i serve at the restaurant...everytime i make it, i think of chef jean francois.

Cheese

This is the cheese course i've been doing lately at the restaurant...it's laura channel goat cheese from sonoma, ca with hazelnuts, apples, micro greens, champagne caramel and a sweet red wine reduction.

Lobster Ravioli and Mushroom Bisque

here's the lobster revioli i'm doing for v-day...i'm serving it with shallots, celery root, taragon cream and lemon olive oil...the mushroom bisque is with smoked olive oil, goat cheese fondant, and some more micro greens.

Paola's Wedding Cake

Here'a cake from Paola..."a relative wanted to try out my abilities as a cook... so there it is! It´s a chocolate cake filled in the middle with creme patissiere au cafe and a thin dacquoise layer. It was 2 days of no sleep... i had a little help i must admint! In the end she said it was good!"

Photos of the kitchen

here's some photos of the kitchen where i work...i've only uploaded one picture so far, but will have some more on soon...it's a small little kitchen.

Dessert for Valentines Menu

This is the dessert we'll be doing for dessert at the restaurant...It's a chocolate torte, tahitian vanilla bean semi-fredo, pistachio creme anglaise, raspberry coulis, and chocolate with fuilletine...i might change the semifredo to raspberry, but maybe not..we'll see.