Art Cuisine photo gallery

YUL NEVADA SMITH

2006-06-22T13:20:00.000-07:00

CHEF DE PARTIE

MICHELANGELO HOTEL, SANDTON

JELLY SPECIAL

Coconut and vanilla bean pannacotta topped with a black cherry jelly, served with a coconut froth, a blueberry coulis and a white chocolate truffle.

CAFFEINE RUSH

A cappuccino mousse accompanied by a kahlua steamed pudding, drizzled

with a coffee syrup and served with a cafe late smoothie and a

coffee bean sugar stick

JACO GOOSEN

2006-06-20T14:32:00.000-07:00

Chef d' Partie

Michelangelo Hotel

Sandton

Tempura Fried Oysters

Crispy fried oysters set on a marinated cucumber salad and complimented by a pernod spiked veloute, green asparagus and salmon roe.

QUINTON BENNETT

2006-06-20T13:42:00.000-07:00

Newly appointed Sous Chef of Leinster Hall,

Cape Town

A Mediteranean Dream

Red Mullet stack topped with a lime and ginger sorbet, accompanied by a mille feulle of ripe
summer tomatoes, onion and olives and served with grilled vegetables on seared goats cheese, and a
roasted garlic cream, kalamata olive emulsion and a basil oil

Duo of Duck and Ostrich

Pepper seared duck breast topped with a warm herb salad, accompanied by biltong spiced ostrich complimented with a sweet potato and apple compote and served with a bone marrow soufle.

ALEX GASPAR

2006-05-01T14:33:00.000-07:00

Senior chef d' Partie

Michelangelo Hotel

Sandton

Trio of Duck
Foie gras pate on a peach chutney and toasted brioche, duck carpaccio and grilled duck breast accompanied by a pomegranite glaze and a citrus jelly

Tomato Compilation
Cherry tomato salad with an avocado salsa and garlic tuilles, accompanied by a sundried tomato lasagne with a basil pesto and served with a spicy tomato sorbet resting on tomato tartare and a balsamic reduction.