Bistro menu - sauces & fish

• St Nicolas potatoes crushed in Vigean walnut oil, crumbled tuna cooked in olive oil in crickets, pink garlic in shirt and fresh vegetable herbs.
• Salmon filet with pumpkin seed oil and seasonal vegetables cooked in a consommé
• Chiboust with yuzu fruit and oven-roasted mango

Techniques covered

• Cooking pink garlic
• Cooking flaked tuna in a grill
• Preparation of the salmon to be seared and the aromatics to be prepared
• Cutting and cooking of vegetables and tapioca
• Design of the chiboust with syrup
• Preparation of the marinade

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