Pralines production !

I don't know if you while having a coffee followed by pralines you have ever asked to yourself :" how these beautiful, tasty and dedicated pralines are made?! " . Well, there is part of the process, filling up with ganache and then after setting over night, the bottom of it will be closed with a light layer of temperated  chocolate . A little curisosity, each praline should weight maximum 10g! 

Just before going to the guest's table!

Shot taken while plating the dish and as you can see the chef cleans carefully the plate. Then, the hot appetizer is ready to be served! - Pan fried prawns with Mexican chili sauce, guacamole, mesclun salad and potatoes chips! 

As the winter is coming...

There is nothing better than having a chocolate dessert to comfort you in this winter time! Here we have a chocolate tart and it's four texture! The way that this picture was taken is to make the dessert as a main focus to everyone's eyes, giving to it a status of " celebrity"!  

A little interpretation of Monkfish!

The dish of the day is a grilled Monkfish with tarragon sauce with green peas purée, garnished with seasonal vegetable and crispy potatoes chips. The monkfish it self has not an appealing appearance, therefore in Europe is also called as sea monster. However its meat is full of flavor, juicy and with a pleasant texture. Well appreciated among the Chefs, taking place in their menus!