pictures portfolio-2

34
Vincent Perraud Portfolio of Plates

Upload: vincent-perraud

Post on 08-Jan-2017

155 views

Category:

Documents


0 download

TRANSCRIPT

Page 1: Pictures portfolio-2

Vincent Perraud

Portfolio of Plates

Page 2: Pictures portfolio-2

Trio of Fish Tartare, orange and white balsamic reduction Alaskan Halibut with Fresh Vanilla bean and tomato Carpaccio, Salmon with olive oil, shallots capers on top of multicolor pickled beets, Ahi Tuna with cilantro, onion on top of cucumber salad.

Moroccan carrot salad and eggplant caviar.

Cheese and Charcuterie Tasting.

Page 3: Pictures portfolio-2

Trio of mise en bouche

Escargot a la Bourguignone

Tomatoes marinated in Balsamic vinegar and olive oil, diced shallot, garlic, goat cheese, herbs and basil chiffonade.

Page 4: Pictures portfolio-2

Charcuterie and cheese medley, with homemade pate and tapenade.

Melon and Prosciutto salad, balsamic reduction.

Trio of Hors d’Oeuvre. Endive leaf with gorgonzola and pear, Smoked Salmon mousse and bouchée of veal sweetbread with an asparagus and truffle oil mousse, melted parmesan cheese.

Page 5: Pictures portfolio-2

Cheese and charcuterie plate.

Oeuf Meurette a la Bourguignone. Poached egg on top of caramelized onion and red wine sauce.

Salade d’endive au jambon de pays, pomme, noix et vinaigrette. Endive salad with prosciutto, apple, walnut and vinaigrette dressing.

Page 6: Pictures portfolio-2

Foie Gras, pain d’epice, chutney de courgette et chutney de figue. Foie gras with ginger bread, zucchini chutney and figs.

Salade tiède d’épinard, bacon déglacé au vinaigre de framboise, oeuf dur, tomate et parmesan. Spinach salad with bacon deglazed in raspberry vinegar, chopped hardboiled egg, diced tomato and parmesan cheese.

Millefeuille de legume grille et marine au pesto. Napoleon of grilled veggies with pesto sauce.

Page 7: Pictures portfolio-2

Caesar Salad

Coq au Vin. Chicken Stew, braised in red wine sauce.

Page 8: Pictures portfolio-2

Hambourgeois maison. House Hamburger, Kobe style patty with spicy saffroned merguez aioli, confit au tomato, caramelized onion and imported French blue cheese.

Parmentier de Queue de Boeuf, sauce vin rouge epice. Parmentier of beef oxtail with spiced red wine sauce.

Page 9: Pictures portfolio-2

Dos de Loup de mer du Chili, croute d’herbes fraiche et poivre de Sechuan. Riz sauvage et duo de sauce. Chilean Seabass crusted with fresh herbs and Szechuan pepper. Wild Red Rice from Camargues, roasted red bell pepper cream sauce and Cilantro sauce.

Carre d’Agneau en croute d’herbe, crème d’ail rôti et trio de quenelle. Frenched Rack of lamb, herb crust and Dijon mustard, cream of roasted garlic sauce and trio of vegetables quenelles.

Page 10: Pictures portfolio-2

Moules Facon Provençale. PEI Mussels cooked with tomato, onion, garlic, and fresh thyme. Wine sauce

Jarret d’Agneau, braise au vin épicé au gingembre. Confit de peau d’orange et de citron. Braised lamb shank in spiced ginger red wine sauce. Confit of Orange and lemon zest.

Page 11: Pictures portfolio-2

Cassoulet

Filet de saumon sauté, beurre blanc. Salmon filet and beurre blanc sauce

Page 12: Pictures portfolio-2

Bœuf Bourguignon.

Supreme de poulet façon couscous et merguez. Chicken airline couscous style with merguez sausage.

Page 13: Pictures portfolio-2

Soupe de poisson

Magret de canard, sauce aux framboises. Duck breast, with raspberry sweet and sour sauce.

Pate aux fruit de Mer, crème de safran.

Page 14: Pictures portfolio-2

Seafood pasta with saffron cream sauce

Carre d’Agneau rôti, infusion de Sauge Roasted Rack of Lamb, sage juice.

Entrecote au poivre vert. New-York steack with green peppercorn sauce.

Page 15: Pictures portfolio-2

Choucroute

Dos de Lotte rôtie, en papillote de laitue, cône de parmesan et crème d’huitre. Roasted Monkfish, wrapped in lettuce, parmesan cone and oyster sauce.

Page 16: Pictures portfolio-2

Yellowtail filet with Date sauce.

Bread pudding with homemade vanilla ice cream. Berry and Szechuan pepper sauce.

Page 17: Pictures portfolio-2

Crème Brûlée

Chocolate mousse

Page 18: Pictures portfolio-2

Floating Island, with Licorice English sauce

Dark Chocolate tart with Walnut

Pear tatin tart, with vanilla ice cream and chocolate sauce.

Page 19: Pictures portfolio-2
Page 20: Pictures portfolio-2

Private Party

Page 21: Pictures portfolio-2

Parmentier de confit de canard, sauce poivre vert et prunes.

Page 22: Pictures portfolio-2
Page 23: Pictures portfolio-2
Page 24: Pictures portfolio-2

Creme de potiron, toast aile pour halloween.

Page 25: Pictures portfolio-2
Page 26: Pictures portfolio-2

Coquille St-Jacques Poêlées, purée de choux fleurs au curry, vinaigrette chaude de betterave et crème de saffran.

Page 27: Pictures portfolio-2

Paella

Page 28: Pictures portfolio-2
Page 29: Pictures portfolio-2
Page 30: Pictures portfolio-2
Page 31: Pictures portfolio-2
Page 32: Pictures portfolio-2
Page 33: Pictures portfolio-2
Page 34: Pictures portfolio-2