I have become very conscious of my presentation when cooking recently, and really feel that I have moved up a notch in the last couple of months. That was until yesterday, when I attended a demonstration with Chef Iman Bogen at the Cordon Bleu School here in Paris. It was a real privilege to watch Chef Bogen in action. I think you will agree, his plates put the haute in haute cuisine.
|Crème de topinambours aux cèpes et dés de canard fumé|
|Côtes de veau mijotées en cocotte aux petits légumes et champignons|
|Moelleux d'amande et mûres tièdes, sabayon pistache|