Sher.eats

Took some pics of it! Tim: If the livery/kidney flavour is wanted, are you saying cooking it longer (i.e. sous vide not grilling) will increase the flavour? HKDave: GF is chef at L'Atelier de Joel Robuchon HK, so she ordered it from a supplier ($400HKD ~ $50USD / 2Kg). After removing the center membrane, are the resulting two lobes from the "left and right" sides of the cow or "up and down" because if left and right they should be the same but if "up and down" there could be differences? 1.9Kg of beef is a lot for 2 ppl so I can afford to experiment, so far I plan to: 50g - Carpaccio 200g - Grill over cast iron 200g - SV at 53C (medium rare) for 1 hrs, chill, brown one side in butter 200g - Marinate in red wine (overnight?), grill 200g - SV w Red wine glaze (wine, mushrooms, onions) at 53C for 1 hrs 400g - Burger Still leaves ~600g! Thanks everyone!

Hi! Have in my fridge a piece of "Onglet" (hanger steak right?) from a French Charolais cow. Wikipedia page for Hanger Steak says the steak should be around 600g but the one I got is nearly 2Kg, could it be the skirt and the hanger? If it's just the hanger, does the "tough center membrane" need removing? Its sealed in a thick plastic bag so could I "mature" it for some days before using? Never eaten hanger steak before (not popular here in hong kong), am I right to assume its flavour is strong and has "gameyness"? Is its structure full of collagen or fat or none? I'm thinking of: 1. Beef tartar 2. Sous vide at ~ 130F for ? time a) nothing added to bag, brown before serving (standard method) b) use Keller's Bouchon's recipe for beef bourguignon (remove veg?) 3. Burger? not very creative I know...I do want to grill it under hot charcoal w onion-marrow but living in an apartment prevents that... Thanks!! btw Joel Robuchon is in HK for coming week

thanks SeaGal, hummingbirdkiss and Lilija, reading through the thread now... I live in Hong Kong and so have never tasted a 'proper' southern styled fried chicken, but I took your advice and stopped over thinking by starting the process! Last night bought 2 imported USA "free range" legs, 2 local (China) "running" (same as free range i think) and just for comparison's sake 2 frozen brazil ones too. Created a brine solution of salt, honey, garlic, rosemary, thyme, parsley, peppercorns, zest and juice of lemon. Seperated thighs from legs (not removing bone or skin haha) and brined since last night 1am... Issues not decided, most posts on the thread says 3.5 lb chickens are ideal, but since I only have the legs, what % of a chicken's weight is in the legs, i.e. if i weigh the legs can I estimate the weight of the chicken? If weight > 3.5 then I might sous vide it first (play safe don't want to serve raw / burnt chicken), if <= fry raw.... Also, after removing chicken from brine, gently washing and drying, whether to soak in buttermilk for some time or simply double dredging it before frying. Also, some used baking power or self raising flour in the mix, not sure whether I'll do that. Also garlic, onion and cayenne pepper, add to the flour or rub on chicken first then do the dredging... thanks again! oh, say I fry at 8pm, if my GF gets home late at 11.30pm (she's a chef at L'Atelier and Robuchon is in Hong Kong this week!) should i fridge it for those 3 hours or leave it room temp?

JimH & Lilija - When the skin is directly heated (roasted, pan fried) it 1) traps moisture released by the meat, 2) releases fat to further 'moister' the meat, 3) diffuses the heat into the meat evenly and 4) becomes thin crispy and not fatty at the end. But when coated in rather thick flour crust, does those benefits still stand? It would still trap moister from the meat (chicken is brined so it would have high water content) and stop the crust going soggy. But since the chicken is brined the fat released by the skin (if any) is not needed. The batter already diffuses the heat so skin also not needed, lastly the skin will not be thin and crispy and not fatty... so Keep crust crispy by having meat separated w crust + (if sous vided)allow crust to go brown without overheating meat vs (if fried raw) increased cooking time maybe crust over browned + "unrendered" fat tissue... As for the bone, similar conflicting goals, bone on more flavour and shape, good if sous vided, boneless is good if not sous vided? If I do debone the pieces, could I make a jus from the bones then add it to the brine so less flavour wastage?... KennethT - 140F is 60C, isn't that lower than both the red meat cooking temp and the tendon-breaking temp? do you prefer 60C vs 73C? haha i have 2 new questions Brine vs Buttermilk soak - Brine improves chicken flavour, tenderizes meat and increases moisture. Is further buttermilk soak needed if using a buttermilk dredge? Oil frying temp - If my flour mixture has all purpose flour, garlic powder, onion powder, cayenne pepper and buttermilk, whats the range of browning temperatures? Say (random guess) the flour browns at 170C and the milk proteins at 140C should the oil be 140C or 170C?..... THANKS EVERYONE! haha

Hi all, got challenged by my sister to make the 'perfect fried chicken', I have these optimum seeking questions which need your help answering... Chicken: Size/Age - younger the more tender but the older the more flavor Free Range vs Cage - Free range ones have great flavour but the leg meats have more collogen that needs breaking down, cage chicken's meat are more tender but have blobs of yellow fat throughout the thigh. Skin? - since the chicken will have a buttermilk/flour crust, the skin won't be crispy and the oil not "fried out", does it add any flavor or "protect" the meat to justify its oil content? Bone-removed? - removing the bone will allow faster cooking making it easier to balance the colour of crust vs doneness of the chicken, but will removing the bone make the thigh/drumstick loose its structure and "loosen" during frying? 'trimming the end'? - if the bottom of the drumstick (where the feet attaches) is cut off, when its cooked the meat will "shrink" upwards. Is the presentation nicer shrinked w bone revealing nicer or not, also how does allowing the muscles to shrink affect the tenderness . also will the change of shape break the batter crust? Cooking: Sous-vide? - If the pieces is already cooked till tendon-breakdown temperature, and rested back to room temp to allow the collagen to jelly-up, when frying only the colour of the crust is a variable, no under cooking. But will the time to crunch the crust be more than heating the chicken to >70C, i.e. to brown the crust the chicken will be overheated? Resting? After frying how long to rest the pieces before serving, what's the constrains? Lowering the surface temp from 300F to 100F to not burn the tongue, allowing more moisture to evaporate to further crisp the crust? Allowing the "steam" built up in the meat to cool down to moisture for better texture? How to balance these factors? Many of these factors are related, a relative older chicken (+ flavour - tender) but brine then sous vide (+ flavour + tender), not remove bone (no fear of undercooking) but keep skin (prevent overcooking) vs spring chicken (-flavour + tender), bone off, skin off, brine? If sous vided the frying time can't be too long so the crust can't be too thick, so the latter solution has another plus? any ideas? thanks!!

Thanks for the advice so far. I'm quite worried about the "woman in the restaurant kitchen" thing too. How tough is it for a female? How tough does the female need to be to compensate? Will focusing on "Patisserie" be any easier? If a Patisserie is what I should am for I'll only study the "Intensive Patisserie Diplome" (half the price, half the time, still $$). Thank you very much.

Aioli and/or Dijon mustard goes super duper with simmered meat'n'veg for a French taste. Chinese First-press Soy Sauce (known as: 頭抽) is super packed with umami and is highly addictive. If you can't get this type of soy sauce, try mixing 2 tablespoons of Light Soy Sauce with 1/2 tablespoon of your stock/consommé, a pinch of brown sugar and several drops of sesame oil. If you want a South-Asian flavor, the Vietnamese fish sauce works too, but it may be a bit strong and overwhelm your meat. Add to 2 tbsp fish sauce and 1 tbsp lime juice; freshly chopped chillies (seeds removed), crushed garlic, freshly chopped coriander (optional), and a pinch of sugar. YAY for Dips. heheh*

Hi all! I'm a 20 year old female, seriously considering a career in the restaurant kitchen. I've been studying Food & Nutrition and now I realize that professional cooking is my true passion. I'm considering studying at Le Cordon Bleu for their "Grand Diplome". How important is this kind of culinary education? How much "ahead" can I get than just starting as an apprentice? Which Cordon Bleu is better? London, Paris or Ottawa? I've heard that Le Cordon Bleu has become quite commercialized over the past years, Could anyone suggest another culinary school? Is it worth the money & time to go to such a pricey school or should I take my time and work up the Brigade de cuisine from the bottom? Or should I try working in a restaurant for a couple of months before I commit to this business? Thank you very much!

I'm a 20 year old female, seriously considering a career in the restaurant kitchen. How tough would I have to be and how tough is it for a young female in a professional kitchen?

Wine pairings... hmm... Well on the day, we assigned one of our guests (my BF's uncle) to be the "sommelier" whilst we simply became the "chef+server". So he provided the meal with a New World White (I'll have to check with him for details), and a Léoville-Poyferré 2002 (he's a big fan of the Léoville Poyferrés and recently purchased a case). The white being a pale and rather bland dry blend with simple tones and little aftertaste. The Poyferré 2002, was surprisingly acidic and tannic compared to another bottle of Poyferré 2002 I had a few weeks before that. I think it needed a bit more decanting and definitely more aging.

Can a "poule-au-pot" compete in this cook off? And what's the difference between Poule-au-Pot and Pot-au-Feu other than one uses chicken and one uses beef? Thanks! PS: I LOVE the look of your MARROWWW.... *drool*

Finally, what many of you have been waiting for... AN UPDATE!!! The dinner came and passed at the start of last week, but I've been super busy since then and I haven't been able to update! Thanks to everyone who helped out and shared all your wisdom! Without further ado, here's the actual dishes that were served. Sea urchin I scaled this down to each person having a small cube of the jelly embeded sea urchin. An umami packed amuse-bouche, welcomed by all the guests. Pea Soup Ravioli The fresh flavors of the pea soup was a gentle appetizers. The 'ravioli'ness was very 'amusing', especially for the kids. The raviolis were extremely fragile, and popped the moment it entered one's mouth. The Iberico crackling was eaten after the ravioli... an crunchy umami kick! Foie gras The two foie gras were loved by all (including the kids). One being Pan-fried and served with a white wine & pear sauce, the other a torchon, drizzled with port glaze. Both served with toasted brioche. Tomato Consommé Clear tomato consommé, with a golden tint in color. Served in small Chinese teacups to play the fact that it looks like tea. The cold consommé had a soft sweetness alongside the savory tomato-iness. A nice rejuvenating drink that lead on to the beef course. Everyone asked for seconds! heheh* Beef Pan-seared US DA Beef, a classic bold beefiness that everyone loved. Medium-rare of course. =] But if only I had a charcoal grill... =[ Braised Beef Cheek was tender and infused with the rich aromas of red wine. Texture was loved by all, but I had contrasting comments on the primary flavor, one guest saying that it was a tad bit too sweet, another saying it was a tad bit too acidic. Perhaps I should have sprinkled some salt flakes to bring out more savory to compensate and cover any additional sweetness or sourness. Despite that, we all agreed that the sauce had a lovely plum and red wine scent. The potato puree and caramelized carrots supported the beef cheek very well in terms of both flavor and texture. Only complements in this category, =] Elderflower & Honey Foam I made an espuma of Elderflower cordial, sweetened with honey. Served in small espresso cups as a refreshing cleanser before the cheese course. Also welcomed by all. The Cheese Course transformed into a cheese platter of the following cheeses: Cashel Blue (Ireland) A blue cows milk cheese, pasteurized. Soft creamy with gentle blue veins. Slightly grainy though, quite savory. Stinking Bishop (Gloucestershire, England) A semi-soft cows milk cheese, pasteurized. Smooth, creamy with a nutty and hint of pear scent. Brie de Meaux (France AOC1980) A soft-ripened cows milk cheese, unpasteurized. Soft melty with a trace of ammonia. Quince Paste (Spain) A jelly-jam-like red-orange paste. Sweetness of quince enhance the savory notes of cheeses when eaten together. Comté (France AOC1958) A semi-hard cows milk cheese, unpasteurized. Savory, lightly sweet and quite nutty. The overall mild flavor essentuates when its warmed in one's mouth. The guests liked each cheese a lot, and voted Stinking Bishop and Brie de Meaux as their favorite. As for the kids, they liked Comté the best. Dessert Poached Apple w Creme Farine and Cinnamon puff pastry stick & a scoop of vanilla ice-cream. Nice poached apple, nice 'cinnamon stick', lovely icecream, but the creme de farina wasn't all that great. The star anise, cinnamon and clove flavor in the creme farine seemed a bit too strong, next time I should just use vanilla seeds to flavor the farine. Nevertheless, the dessert plate was polished by all. Dark Chocolate Truffles, rolled in dutch processed cocoa powder, served with freshly brewed coffee. A luscious ending to a satisfying meal. Pictures of the meal will come soon! (taken by guest, cuz we were soo busy in the kitchen) Thanks to everyone for all the constructive comments and suggestions throughout the planning process!! =]

Many thanks to the incredible wattacetti for the constructive comments! Start off with a dry white, maybe a brut champagne? Then introduce a Bordeau Red (Leoville Poyfere?) just before the beef is served. Finish off with a honey sweet Sauternes (perhaps Rieussec?) It totally looks BLAH 'brownish' and lacks colour. Ideally I should have dripped Parsley Oil on top but I ran out of parsley and when I resorted to wasabi, which didn't help at all. The Jello cube is a really great idea, and stabilizing the cream isn't too difficult. I've been slightly unclear on the ravioli and cracking. It's not really eat together-alongside... but more "eat the ravioli, then eat the crackling". Almost like how some people eat their soda crackers after they drink some soup. The guests have said on occasions that they like FG, so we're demonstrating a tasting of FG in two ways. The Pan-seared FG and the Terrine will be an opportunity for them to compare FG two ways side by side. Since the guests have never had a proper cheese course, we thought making the roquefort, brie and goat cheese into "dishes" would be more welcoming in the guests' perspective. Each cheese dish will be bite-size as not to scare them off. If they are open and like the cheese, we can give them a hardcore platter of 'uncooked' cheese the next time. I've edited my menu v2.0 so to clear up any confusion, esp. regarding the foam of ratatouille. I know it sounds odd, but amazingly it does really work. Well, thank you very much!

I don't mean to be a party-pooper, but the ISI claims that its Cream Whipper isn't designed for making hot espumas. If hot/very-warm espumas are what you're after, then ISI suggests the ISI Gourmet Whip or the ISI Thermal Whip. (I've been talking to the ISI distributor recently...) http://www.espumas.com/ has the recipe for Mango Espuma, Piña Colada Espuma and Cucumber Yoghurt Espuma. Have fun whip-foaming!

Hello caring & wise eGulleters! Sorry for the delay. The Menu v2.0 has arrived! A couple of things have been cut from the menu and the Jelly & Beef-Cheek have been tested tonight (pictures included below). ~~~~ Le Menu Degustation v2.0! Sea Urchin in Lobster Jelly & Cauliflower Cream Liquid Ravioli of Fresh Pea Soup and will be followed by: Iberico Skin Cracking Foie Gras Duo The guests did say that they like FG and therefore we would like to give them a tasting of FG in two ways. Pan-seared Foie Gras w Black Cherry & Red Wine Reduction Armagnac Foie Gras Terrine w Brioche Toast Vegetable Whipped Ratatouille Foam (w ISI Gourmet Whip) I've tried this already, and ratatouille in a foam has a very nice flavor+texture (no picture ) Its appetizing flavor seems like an appropriate introduction into the beef course. Beef Pan-Seared DryAged US Cube glazed with bone marrow Braised Beef Cheek Red wine Plum sauce This should be plated separate from the Beef cube, and as shown in picture below. w Potato Puree, Caramelized Baby Carrots Cheese Course Since the guests have never had a proper cheese course, we thought making the roquefort, brie and goat cheese into "dishes" would be more welcoming in the guests' perspective. Each cheese dish will be bite-size. Whipped Brie de Meaux en Feuillete, Pepper & Watercress Roquefort Trifle w French Butter Pear Relish Sicilian Cannoli w Goat Cheese & Ricotta Dessert Course cut down to one dessert Candied Apple of Creme Farine & Poached Apples a la Mode Petite Fours Served w Coffee or Tea - Red Hot Truffles (infused w chilli) - Citrus Shortbread (yuzu scented) - Grape Jellies - Pistachio Torte ~~~~ Tested Dishes & Pictorials: Sea Urchin in Lobster Jelly & Cauliflower Cream, Dotted w Wasabi-infused Grapeseed Oil The flavors (savory, umami, slight nuttiness, creamy) + textures (soft, smooth, melty) are very complementary and light. Good for an appetizer. The jelly appears slightly foggy (How can I avoid the lobster stock from being foggy?), and I only bought the second grade sea urchin for the test, the actual will have the larger first grade sea urchin. The infused oil is ideally 'green' from parsley essence, but I just ran out so I had to substitute with wasabi, which was still barely green... Braised Beef Cheek Red wine Plum sauce w Potato Puree, Caramelized Baby Carrots Soft falling-apart beef cheek, with an aroma of red wine & plum flavors. The potato puree is modeled after Robuchon's Echire-Butter Potato Puree, with extra cream for good luck . Tender caramelized carrots brings a gentle honey scent to the dish. The actual portions are likely to be even smaller. Thank you all very much. More to come... hopefully soon.

Thank you Wattacetti for the comprehensive comment! My BF & I are honestly amateur cooks, but are quite serious and precise about cooking. We're going to create most of these dishes this week to test for feasibility of the meal on a whole. (and we're gonna photo document it, pictures should start flowing in tmr ) We've done similar dinner parties before (none to with such a extensive menu), and we do understand eating with the guests is something we will need to sacrifice. As for the children, we're going to serve some of 'snacks', such as the crackling and the ravioli (I think we're gonna cut the ravioli down to one). And serve them something simple (haha) like a hamburger (gourmet kind, not Mcdonalds kind). As for plates & cutlery, we will be buying some new glassware and avoid using the same plate consecutively so I think the dishes won't be much of a problem for now. & We are killing bits off the menu as I speak, namingly the beef tartar and the parmesan custard salad thing. We're probably going to end up with around 16 preparations when we're done. All the dishes are bite size and we will be explaining to our guests this concept beforehand. Skill-wise, I think we are adequately skilled for all the dishes, most we've already made before with great success and confidence, a few we have yet to tweak for perfection. Ingredient & Costwise, I think we are pretty well covered. Everything required can be obtained without difficulty, and none of the ingredients are mindblowingly pricey. Since order and sides of the dishes are still being shuffled around... I hope the flow of the meal will work much better when we come up with version 2.0 of our menu. =] Thank you v much! Keep posting...

Oooooh Thank You, GordonCooks! I always thought the liquid raviolis were too fragile to be heated and needed to be made there and then... this would make my life SO much easier. But what concentration of guar gum do I need for the solution? Thank you once again! Time to get some Guar Gum...

Deeply humbled with your responses , thank you all very much. We have 2 main areas of uncertainty: {A} Compliments of flavours and the progression of courses: Is the amuse bouche of parma fat crackling with melon-mascapone whip too intense and consequently overshadowing the next delicate course of sea urchin lobster jelly with cauliflower cream? If we removed one, which would you recommend to kill? Will a warm (but not hot) onion soup (temperture limited by alganate casing) taste inproper? Will serving 2 soups provide more ultility? & if not, onion or pea? We're also questioning the use of red meat pigeon as well as beef. We've made duck confit and smoked duck breast before and with happy results. The 4 beefs are prepared {tartar, slow roasted, pan-seared, slow braised} uses {tenderloin, rib finger, striploin, cheek} with meat oringinating from (US Angus, Japanese Wagyu, Dry-Aged US Angus, Local (China) Cattle). We're beef (and cow) lovers and love to "tell" by demonstrating to people the different cuts and breeds require different methods of preperation. With regards to the Japanese Wagyu, on a previous dining ocassaion, a few of the guests argues the wagyu breed is unneccesary given the fat content. Problem is that comment was based on the Australian Wagyu not the proper Japanese one. If we take the wagyu out of the 4 and form its own dish, would have 2 beef plates be awkward? As the guests haven't had a proper cheese course, we thought making the roquefort, brie and goat cheese into "dishes" would be more welcoming from the guests' perspective. Then next time we could do the traditional biscuit serving...agree? I planned to serve duo of foie gras after the beef because we like the Foie Gras pairing with sauterne wine, which also goes well with cheese. Otherwise the cheese course would come after foie gras and before the pigeon and beef courses...But I am concerned on whether the guests will have enough rich savory items after the 4 beefs for FG.... Second area of concern is {B} Time management - Here is our cooking plan: Iberico Skin Cracking Cracked day beforehand w Whipped Melon Marscopone Mixed in advance, ISI Gourmet-whipped on demand Sea Urchin in Lobster Jelly Jelly setted night before & Cauliflower Cream-Foam Creamed already infused, foam-ed on demand Liquid Ravioli Two Ways Onion Soup | Fresh pea Soup Both soups made in advance, raviolis made on demand Tasting of Pigeon Pigeon Leg Confit Confit made up to a week in advance, crisped on demand w Potato Chip Not sure about potato chip Smoked Pigeon Breast Smoked day before, gently heated on demand w Potato Puree Made in morning, warmed w milk on demand Salad Caesar Salad of Parmigiano Custard Made day before, lettuce prepped afternoon w Anchovy Dressing & Parmesan Crisps Dressing make day before, crisps day before Tomato Consumme Caviars Not sure if can make in advance, if not replace with sorbet, if not to cliche? w Crispy Basil Fried on demand Beef Four Ways Beef Tartar Made in afternoon, add quail yolk on demand w ??? Kobe Wagyu, seared, brushed w soy Slow roasted in morning, warmed on demand w sushi rice Not sure yet Pan-Seared DryAged US Cube Seared on demand a la bone marrow Roasted in morning, warmed on demand Braised Beef Cheek Braised overnight, glazed on demand w ??? Foie Gras Duo Pan-seared Foie Gras Pan fried on demand w Black Cherry & Red Wine Reduction Degalze after pan fry Armagnac Foie Gras Terrine Made day before w Brioche Toast Toast from frozen homebaked Cheese Course Whipped Brie de Meaux Whipped on demand en Feuillete, Pepper & Watercress Roquefort Trifle Whole trifle made in advance w French Butter Pear Relish Sicilian Cannoli Cannoli made afternoon, kept warm w Goat Cheese & Ricotta Made beforehand Dessert Course *Seasonal Fruit* Sorbet Shortcake Sorbet & shortcake made night before, shortcake gently heated w Vanilla Creme Fraiche Sauce Mixed on demand Lemon Sabayon Brulee Made day before, brulee in afternoon in *Nut* Tart & Whipped Honey Candied Apple of Creme Farine & Poached Apples a la Mode Made day before, Creme Farine deep fried on demand. Petite Fours All made in advance to be served with tea. - Red Hot Truffles (infused w chilli) - Citrus Shortbread (yuzu scented) - Grape Jellies - Pistachio Torte {C} HR Me and BF cooking for BF's 2 relatives + 2 friends + 4 kids whom won't get everything. We have a domestic helper to assist the placesetting + serving + washing... Once again thank you very much!

EDITTED for more information + comments from other members Long time lurker, First time poster. Me and my BF are cooking for a dinner party of 6 (4 guests + us 2 ) and 4 kids (who won't be served everything) in 1.5 weeks time. Guests are foodies, but unfamiliar to french cusine and are virgins to the modern techniques. We've devised a menu inspired by Joel Robuchon's L'Atelier dishes, Thomas Keller's French Laundry Cookbook, Ferran Adria's innovative concepts and RAIN Toronto's plating style. Me and BF have cooked for parties of 10+ before, one of the guests will also help. We have a domestic helper to assist the placesetting, serving and washing. The Kitchen is reasonably spacious (in Hong Kong standards), the cooker has 5 tops but there is only one gas oven. University hasn't started yet so we have all the time to do tests and walk-throughs and preperations.... ~~~~ Le Menu Degustation Iberico Skin Cracking w Whipped Melon Marscopone and/or Sea Urchin in Lobster Jelly & Cauliflower Cream-Foam Liquid Ravioli of Onion Soup and/or Fresh Pea Soup Tasting of Pigeon (Alternatives?) Pigeon Leg Confit w Potato Chip (Alternatives?) Smoked Pigeon Breast w Potato Puree Robuchon style Tomato Consumme Caviars (or just consumme or foam...) w Crispy Basil Beef Four Ways Beef Tenderloin Tartar w ??? Sliced Japanese Wagyu Rib Finger, slow roasted , brushed w soy w sushi rice Pan-Seared DryAged US Cube glazed with bone marrow Braised Beef Cheek red wine plum sauce w ??? Foie Gras Duo Pan-seared Foie Gras w Black Cherry & Red Wine Reduction and/or Armagnac Foie Gras Terrine w Brioche Toast Cheese Course Whipped Brie de Meaux en Feuillete, Pepper & Watercress Roquefort Trifle w French Butter Pear Relish Sicilian Cannoli w Goat Cheese & Ricotta Dessert Course *Seasonal Fruit* Sorbet Shortcake w Vanilla Creme Fraiche Sauce Lemon Sabayon Brulee in *Nut* Tart & Whipped Honey Candied Apple of Creme Farine & Poached Apples a la Mode Petite Fours - Red Hot Truffles (infused w chilli) - Citrus Shortbread (yuzu scented) - Grape Jellies - Pistachio Torte ~~~~ Please help by giving a much anticipated comment! All advice wanted!