Lemon meringue pie
Spaghetti Aglio e Olio
Created as part of a fine dining plating project, this bison tartare was inspired by Chef Paul Bocus’s famous tartare and St. Lawrence restaurant, one of Vancouver’s top restaurant, 5th anniversary menu.
Radish and Turnip Crudité -
— Plated at “Annalena” restaurant
Butternut squash risotto with sage beurre brun and tuiles de parmesan.
This flambé filet mignon served with a pan sauce, pomme parisiennes and colourful vegetables, was plated with a french bistro style in mind.
Hand cut fresh pasta sautéed in white truffle butter with various mushrooms, served with beef carpaccio basted in white truffle butter.
I created this dish for the same fine dinning project as the bison tartare.
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