Menu
Soft boiled Egg
served with tomato fondue, saute mushroom, fresh green lettuce and Bearnaise sauce
Pan seared Sea bass
saute asparagus, tomato couscous, glazed carrot and shallot, roast zucchini jardiniere with Balsamic reduction and white wine sauce
Creme Caramel
cinnamon infused caramel
This is my yesterday menu in my kitchen class. It turns out good comment from the chef, I'm so happy about it and I will continue to improve my cooking skills in future.
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