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Swiss Hospitality Training's photostream |
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Marinated fresh sardines and brunoise of Provence vegetables
Lamb shop in green suit and root vegetable paillasson
Salmon Sorrel sauce in homage of the TROISGROS brothers in Roanne
Pear charlotte presentation. One of the desserts for flight attendants courses
Beef à la ficelle. Upscale version of the pot au feu
Alain Sailhac, Jacques Pepin, Andre Saultner Bruno Neveu at the French Culinary Institute NY
Mussels, chorizo, tomatoes and garlic, a lot of garlic
Croissants sandwiches. The Parisian favorite lunch for window shopping
Almond meringue, orange chocolate mousse and chocolate ribbon
