Comments on: Third Restaurant Service

By: Eating Cooking Fooding | Paris Excursion – Chapter 4 – Astrance

Eating Cooking Fooding | Paris Excursion – Chapter 4 – Astrance — Sat, 31 Aug 2013 08:32:46 +0000

[…] but the black curry doesn’t do it for me, not now and not when Chef Sebastian tried to copy it in our restaurant service back in Nov’ […]

By: Mashav

Mashav — Sat, 21 Jan 2012 10:22:38 +0000

In reply to Thomas.

yes, lectine was used as far as I know (wasn’t my group though)
good luck in Feb. 🙂

By: Thomas

Thomas — Wed, 18 Jan 2012 14:13:24 +0000

Hello there again! I am getting really excited about starting in Feb.

By the way, how do you make the “emulsion de crustacés” to be so bubbly like mousse and stay on top so long without loosing its bubbles? Did you use a texturizer like lechitin? Thank you!

By: Ema Irit

Ema Irit — Mon, 14 Nov 2011 16:44:56 +0000

ההגשה מדהימה ובטח הכל נורא טעים ושוב בכל מנה מושקעים כל כך הרבה שעות, מוצרים ועבודה שזה פשוט מדהים ואז אוכלים בדקות ספורות

By: Nachman

Nachman — Wed, 09 Nov 2011 22:26:32 +0000

I agree with Shlomo – WOW!

By: Sharin

Sharin — Wed, 09 Nov 2011 17:19:32 +0000

VERY NICE FOOD AND PLATING!
The second presentation of the Raw scallops tart.. Actually of all the dishes.
How does the Japanese artichoke taste? Is it like the Jerusalem ones?
And a silly question: I saw this guy in a suite and it made me think, who are the waiters in your restaurant?

By: Shlomo

Shlomo — Sun, 06 Nov 2011 16:47:13 +0000

Wow