In January the owner had a communications agency come in to create a press brochure that was subsequently sent to 300 journalists. Exciting times, we start to get a couple of nice articles and subsequently a significant increase in customers. For the brochure pictures of my starters and desserts were taken by a professional photographer and the outcome was amazing. Some plates look better on the photos than in reality. I know now that's one thing to do when I will open my own restaurant.
Here is a starter from the last menu, that was inspired by my cuisine class with Chef Sebastien at Ferrandi. Langoustines and daurade, raw like a tartare, with a light touch of an asian flavored marinade (coriander, ginger, lemongrass, kafir lime leaves, fish sauce, soja sauce, olive oil).
Photo credits : Stephane Laniray.