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#16
03-24-2008, 04:01 AM
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 Is your tarte tatin "rustic" or refined? I mean are there those characteristic burnt spots on the crust? _________________ I have done rustic before with grated pastry but for this I am conscious of the portion sizes and that they must be kept small and beautiful. I will probably cut a small round of shortcrust pastry with a scalloped edge. My beurre blanc does not usually have lemon in and the crab is a lovely dish but I am still not sure about it.
__________________ www.attica-restaurant.com      |
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#17
03-24-2008, 11:24 AM
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| ChefJune I have not tried it with duck livers. The Chicken liver parfait is a great favourite with my customers so it's a safe bet for me. I love it too, so simple yet so delicious 
__________________ www.attica-restaurant.com |
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