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.
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| Crème de topinambours aux cèpes et dés de canard fumé |
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| Côtes de veau mijotées en cocotte aux petits légumes et champignons |
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| Moelleux d'amande et mûres tièdes, sabayon pistache |
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