MENU 2

Honestly, it happened last last last week but yeah i just had a time to update it. This second menu for appetizer was quiche lorraine (bacon and onion) with green oil

So above was my plating for quiche lorraine, it is commented nice and simple plating. The mistake was the bottom part not fully-cooked, i think need to bake more so it will cook evenly.

The main course was herb-bread crumb crusted lamb rack, with mash potato, vegetable mash puree, roasted beet-root,  glazed tourne carrot and lamb jus.

For me, i think the sauce need more, and my puree not so smooth, need more stock in it so smoother perhaps. Luckily when i wanted to plate, Chef told me to roast longer for my lamb so it gave medium doneness. First was rare perhaps coz still pinky. Oh and at that time, my mash is not that smooth,  i think because my mistake while actually my potato had not cooked yet and i tried to mash it at the end i simmered it with cream till cooked. not bad eh?

But at the end, i was impressed with the colors on this plate. Looks so nice and i am proud of the colors on it.. XD

      So this is Chef plating for the lamb rack.

  He used okra to give the green color.

me! with my lamb rack.. taraa!