I was able to put this together on Saturday night
Gougere: Gruyere cheese filled choux pastry
creamy lobster broth, smoked sea salt & chive oil
Brian & I worked on this on Monday afternoon. Visually we got what we were looking for, however, we fell short in the flavor category. The scallop sausage needs to be tweaked, this one didn't have a clean enough flavor, next week we will retest with a more delicate mousseline which will showcase the Natural Georges Bank Scallop.
Scallop Sausage, red pepper emulsion & micro mustard greens with fleur de sel
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