culinary consulting

Food at its best!

  • Concept & Menu Design
  • Production, Food & Labour Costs 
  • Restaurant Brigade Team Building Training


Interested in any of these services?
Contact me so we can discuss and offer you an personalized experience.

 
In the summer of 1980 the french chef, Michel Bras, created the Gargouillou, a vegetable dish where all the veggies, roots, herbs and fruits (about 30 varieties of them) are cooked in different techics and temperatures.  Here's my interpretation of such a glorious dish. Underneath the colourful exposition, edible beetroot soil and avocado cinnamon mouse. 

In the summer of 1980 the french chef, Michel Bras, created the Gargouillou, a vegetable dish where all the veggies, roots, herbs and fruits (about 30 varieties of them) are cooked in different techics and temperatures.

Here's my interpretation of such a glorious dish. Underneath the colourful exposition, edible beetroot soil and avocado cinnamon mouse. 

Here's a dish from my childhood. "Bacalao con espinacas a la Catalana y All i Oli de Miel" a true delicatessen straight from the Atlantic waters dressed in a Mediterranean way. 

Here's a dish from my childhood. "Bacalao con espinacas a la Catalana y All i Oli de Miel" a true delicatessen straight from the Atlantic waters dressed in a Mediterranean way. 

A la carte, or canapes. Allow me to present you a different way to "amouse", bouche ;)

A la carte, or canapes. Allow me to present you a different way to "amouse", bouche ;)

Chef Tigretón "au naturel".

Chef Tigretón "au naturel".

As longer the rice is been cooked in the paella pan...  Black rice "Arroz Negro", grilled squid, Spamish saffron mouse.

As longer the rice is been cooked in the paella pan...

Black rice "Arroz Negro", grilled squid, Spamish saffron mouse.