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Searing the steak after removing it from the Sous Vide.

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Decanting the steak.

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A small portion of the wine for the evening.

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The cucumber & lemon sorbet digestif.

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Amazing creme fraiche roasted red pepper bisque.

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Beef and olive ragu with herbs, black bean sauce and tomato oil and water.

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Truffle noodles.

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More courses…chicken in a preserved lemon and lime sauce with saffron.

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Course #1

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Course #1

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Plating the first course.

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More flambe!

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Scallops.

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Scallops.

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Mmm, dessert.

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…and they need shiny cooking!

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Things need stirring...

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Uploaded on Oct 11, 2011

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