Omelette Baveuse
Classic French omelette cooked “baveuse”: soft, lightly set curds with a moist interior. Controlled heat and continuous movement ensure a delicate texture and a clean, rolled finish.
Creamy Pistachio
A layered dessert of silky pistachio–white chocolate cream, built in a glass with toasted pistachio and cocoa biscuit crumble for contrast in texture and sweetness balance.
Ravioli with Gorgonzola Fondue, Sage-buttered Pear & Toasted Pecans
A study in balance built on an all time classic and re-adjusted to my palate. Gorgonzola fondue is balanced by the sweetness of pear, developed with buttered sage. The velvety creaminess is countered in texture and flavour by the slight bitterness of the crunchy toasted pecans.
Dry Herbs & Beans Cubetti
With this dish I wanted to trap the dry, woody flavors of the forest into an aromatic bouquet, layering rich umami and herbal depth against the unexpected, sweet spiciness of a Scotch Bonnet.
Lomo Adobado
This marinated loin quickly became a must-learn dish, reflecting the Spanish cooking I love. The pork is cured in a blend ruled by Pimentón de la Vera, a pillar in the Spanish flavour's palette. Each bite unites earthy heat with tangy acidity, resulting in a profile both rustic and refined.
Risotto with Celery Leaf, Zucchini and Gorgonzola
This dish originated as a means to utilize leftovers. Faced with a surplus of celery stalks with plenty of leaves and some remaining gorgonzola, I chose to the freshness of the celery leaves to contrast the intense structure of the gorgonzola within a creamy risotto.