Passion Fruit Cake

A cake with passion fruit and strawberry mousse. Hand painted border.

French Bread

We had one class where we learned all about bread. I was especially happy with the results!

Cross Section

Although it didn't taste exactly like the bakeries here, my bread was light, airy with just the right texture and chewy crust.

Steak and Celery Flan

This steak had to be cooked au point (medium) which is the most difficult cooking temperature. The meat must be evenly heated through on both sides of the steak and lightly colored on the outside. The flan is made from celery root puree and cream.

Chef Michel Nave

The restaurant manager at Pierre Gagnier took me back to the kitchen to meet Chef Michael Nave. He has worked with Chef Gagnier for 20 years and is the executive chef while Gagnier is away.

The Table

The table setting for dinner was elegant, simple and refined.

First Course

First Course

A selection of dishes for Dominique. She ordered off the main menu while the rest of us had the tasting menu.

Third Course

Cabbage soup with squid, squid ink, frogs legs and shallots.

Descriptions

Our fabulous waiter, Michel, expained every course in detail as it was served.

Palate Cleanser

To clean our palats, we have green pea ice cream with a hint of mint and artichokes with curry, nettle juice and tomato water.

Cheese Course

Probably the most beautiful cheese course I've ever seen - or eaten.

Dessert

This was the first plate of desserts to arrive. In total, there were seven plates of dessert. Each tiny bite was amazing in flavor and structure.

Peach and Verbena

This roasted peach is flavored with verbena and set on top of a delicate cake.

Passion Fruit

Inside the marzipan striped cover is a passion fruit ice cream. This marvel for your mouth is set on a passion fruit flavored meringue.

Pike Perch Quenelles

No, this wasn't part of the tasting menu. This is a dish I prepared - fish quenelles in a crawfish flavored broth.