Seafood Tart

Turbot, Scallops, & Foie Gras Tart

Sauteed Turbot ~ Scallop Salpicon ~ Foie Gras Mousse

Celery Root Puree ~ Lemon Thyme Pate BriseeFoie Gras Torchon ~ Turbot Croquette ~ Moscato Gelee

Foie Gras Froth ~ Lemongrass Froth

Depth of Flavours

sea, earth, sky

Layers of Textures

creams,

fats,

oils

Subtle Elegant Refined

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Patrick O'Toole