Iggy's Dinners
Sourcing and saucing
Well hello again! For better or for worse, I am very much alive. Today I’m coming back with a banger. A review of a restaurant called L’Interprete in Pau. We had a 4-course tasting menu, with wine paring to boot! Let’s get into it, shall we? Before we get into the courses, there are, of …
Hi! How are you? I’m gonna get straight to the point; this was a great day. Maybe even the best yet ( and I’ve had some good ones). Basically, I made some pan-roasted tenderloin, with a lemon-breadcrumb crust, some potimarron moons, lomo confetti and a liquorice and pork sauce. It was spectacular So, I started …
Hi! How goes it? Today was super tasty, and excessive.Remember that dish called Tournedos rossini that I made on the 17th december 2020 with Julia? Heres the link if you’re interested. Well yeah its that. Filet steak, served on toast, topped with foie gras and truffle served with a “Sauce Périgueux”. It is the definition …
hOI HooMAN! How are you? Today I made a 2 course meal, first better that the second (though both great) . To start, I made “Tatin d’endives à l’orange” followed closely by some duck breast with red and green cabbage discs, blinis and a grape and beetroot emulsion. I won’t explain much because I really …
You remember that hollondaise recipe I posted a while back using a stick blender? Remove that from your memory, delete it, like I’m about to from my site. It’s just too unreliable. It has a 10 percent success rate and I just got really lucky when I tried it out. I have a new point …
Today was good. Not the best day, but definitely not the worst (looking at you Julia!). I made Sole à la grenobloise, which is basically sole meuniere (buttery sole) plus plus. I started by skinning some sole, I made a small incision at the tale (you can also do it at the head, it’s supposed …
