Comments on: Superior Cuisine: Les Ateliers

By: Jessica

Jessica — Tue, 15 May 2012 05:20:22 +0000

Fran- Yup,it’s garlic mousse.

By: Fran

Fran — Mon, 14 May 2012 05:36:22 +0000

Thanks- one more question (if you don’t mind): what is the white top layer of the verrine made of, garlic mousse? Thanks!

By: Jessica

Jessica — Sun, 13 May 2012 19:11:02 +0000

Fran- Glad you like the book! The bottom layer of my verrine the tomato-tapioca, which I mixed with pickled artichokes and the marinated, seared gambas.

By: Fran

Fran — Sat, 12 May 2012 09:20:07 +0000

Hi Jessica,
After looking at your pictures, I am going to try making a verrine. Could you please clarify the components of your verrine? It looks like the tomato-flavored tapioca is the very top layer (topped with artichoke chips?)What is the bottom layer – the brown/orange mixture? Is this the marinated and seared King Prawns?

Also, I just received my copy of ‘Eleven Madison Park’- WOW! very high end stuff- can’t wait to try a few dishes! Only one more month before I fly to Paris for Intermediate Cuisine …

By: Jessica

Jessica — Thu, 15 Mar 2012 16:08:44 +0000

Julie- Can’t wait to see you too!!!

By: Jessica

Jessica — Thu, 15 Mar 2012 16:08:32 +0000

Rah- I know!! Next week, we need to set a date!

By: Michelle

Michelle — Wed, 14 Mar 2012 22:33:51 +0000

It’s like Chopped! You’ll do great on your exam!

By: Julie

Julie — Wed, 14 Mar 2012 21:44:17 +0000

The pictures are exquisite. I’m dreaming of one day when I’ll be able to taste one of your dishes! Can’t wait to see you in Korea! Good luck with the exam!!! You’ll do just fine. <3 <3 xoxo

By: Rah

Rah — Wed, 14 Mar 2012 20:00:45 +0000

I can’t believe it’s your last day tomorrow and we still haven’t met! @_@

We have to go get a bite to eat soon. I’d really like to thank you personally, considering you gave me some wonderful pieces of advice from back then.

Good luck on your exam tomorrow! I’m sure you’ll do great!