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Duval-Leroy Dinner at St. Pierre

by NinjaHelloKitty

44 photos · 92 views
collage
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Turkish Delight and homemade chocolate
Minestrone of red berries with homemade organic yogurt sorbet, brunoise basil jelly and crystallized toulouse violet petals
Minestrone of red berries with homemade organic yogurt sorbet, brunoise basil jelly and crystallized toulouse violet petals
Minestrone of red berries with homemade organic yogurt sorbet, brunoise basil jelly and crystallized toulouse violet petals
Minestrone of red berries with homemade organic yogurt sorbet, brunoise basil jelly and crystallized toulouse violet petals
Poached pigeon royal crusted with walnut and tobacco, croquemis of green pea scented with lemon zest confit and mini rolls of late season black truffle butter
Poached pigeon royal crusted with walnut and tobacco, croquemis of green pea scented with lemon zest confit and mini rolls of late season black truffle butter
Poached pigeon royal crusted with walnut and tobacco, croquemis of green pea scented with lemon zest confit and mini rolls of late season black truffle butter
Poached pigeon royal crusted with walnut and tobacco, croquemis of green pea scented with lemon zest confit and mini rolls of late season black truffle butter
Poached pigeon royal crusted with walnut and tobacco, croquemis of green pea scented with lemon zest confit and mini rolls of late season black truffle butter
Poached pigeon royal crusted with walnut and tobacco, croquemis of green pea scented with lemon zest confit and mini rolls of late season black truffle butter
Poached pigeon royal crusted with walnut and tobacco, croquemis of green pea scented with lemon zest confit and mini rolls of late season black truffle butter
Poached pigeon royal crusted with walnut and tobacco, croquemis of green pea scented with lemon zest confit and mini rolls of late season black truffle butter
Low temperature french cod confit with braised morel, ham mousse wrapped in crispy biscuit and pear roasted in veal jus reduction
Low temperature french cod confit with braised morel, ham mousse wrapped in crispy biscuit and pear roasted in veal jus reduction
Low temperature french cod confit with braised morel, ham mousse wrapped in crispy biscuit and pear roasted in veal jus reduction
Low temperature french cod confit with braised morel, ham mousse wrapped in crispy biscuit and pear roasted in veal jus reduction
Low temperature french cod confit with braised morel, ham mousse wrapped in crispy biscuit and pear roasted in veal jus reduction
Royale of Foie Gras with roasted langoustine toasted brioche of foie gras terrine with porcini mushroom fricasse pan-fried foie gras with dried fruit emulsion and salted butter
Royale of Foie Gras with roasted langoustine toasted brioche of foie gras terrine with porcini mushroom fricasse pan-fried foie gras with dried fruit emulsion and salted butter
Royale of Foie Gras with roasted langoustine toasted brioche of foie gras terrine with porcini mushroom fricasse pan-fried foie gras with dried fruit emulsion and salted butter
Royale of Foie Gras with roasted langoustine toasted brioche of foie gras terrine with porcini mushroom fricasse pan-fried foie gras with dried fruit emulsion and salted butter
Royale of Foie Gras with roasted langoustine toasted brioche of foie gras terrine with porcini mushroom fricasse pan-fried foie gras with dried fruit emulsion and salted butter
Royale of Foie Gras with roasted langoustine toasted brioche of foie gras terrine with porcini mushroom fricasse pan-fried foie gras with dried fruit emulsion and salted butter
Royale of Foie Gras with roasted langoustine toasted brioche of foie gras terrine with porcini mushroom fricasse pan-fried foie gras with dried fruit emulsion and salted butter
Royale of Foie Gras with roasted langoustine toasted brioche of foie gras terrine with porcini mushroom fricasse pan-fried foie gras with dried fruit emulsion and salted butter
Royale of Foie Gras with roasted langoustine toasted brioche of foie gras terrine with porcini mushroom fricasse pan-fried foie gras with dried fruit emulsion and salted butter
Royale of Foie Gras with roasted langoustine toasted brioche of foie gras terrine with porcini mushroom fricasse pan-fried foie gras with dried fruit emulsion and salted butter
Royale of Foie Gras with roasted langoustine toasted brioche of foie gras terrine with porcini mushroom fricasse pan-fried foie gras with dried fruit emulsion and salted butter
Lobster tail caramelized with chestnut honey, organic green asparagus tips, rosemary scented oine nut concasse and lobster claw poached in Champagne emulsion
Lobster tail caramelized with chestnut honey, organic green asparagus tips, rosemary scented oine nut concasse and lobster claw poached in Champagne emulsion
Lobster tail caramelized with chestnut honey, organic green asparagus tips, rosemary scented oine nut concasse and lobster claw poached in Champagne emulsion
Lobster tail caramelized with chestnut honey, organic green asparagus tips, rosemary scented oine nut concasse and lobster claw poached in Champagne emulsion
Lobster tail caramelized with chestnut honey, organic green asparagus tips, rosemary scented oine nut concasse and lobster claw poached in Champagne emulsion
Green tea scented sanded crust with crab cevivhe, sea urchin and oscietra caviar, scallop creme brulee infused with vanilla pods and salted caramel "langue de chat" chicken flavoured biscuit with matsutake mushroom and carpaccio of parma ham, almond tuile
Green tea scented sanded crust with crab cevivhe, sea urchin and oscietra caviar, scallop creme brulee infused with vanilla pods and salted caramel "langue de chat" chicken flavoured biscuit with matsutake mushroom and carpaccio of parma ham, almond tuile
Green tea scented sanded crust with crab cevivhe, sea urchin and oscietra caviar, scallop creme brulee infused with vanilla pods and salted caramel "langue de chat" chicken flavoured biscuit with matsutake mushroom and carpaccio of parma ham, almond tuile
Green tea scented sanded crust with crab ceviche, sea urchin and oscietra caviar, scallop creme brulee infused with vanilla pods and salted caramel "langue de chat" chicken flavoured biscuit with matsutake mushroom and carpaccio of parma ham, almond tuile
Green tea scented sanded crust with crab cevivhe, sea urchin and oscietra caviar, scallop creme brulee infused with vanilla pods and salted caramel "langue de chat" chicken flavoured biscuit with matsutake mushroom and carpaccio of parma ham, almond tuile
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