Presentation

I have become very conscious of my presentation when cooking recently, and really feel that I have moved up a notch in the last couple of months. That was until yesterday, when I attended a demonstration with Chef Iman Bogen at the Cordon Bleu School here in Paris. It was a real privilege to watch Chef Bogen in action. I think you will agree, his plates put the haute in haute cuisine.

Crème de topinambours aux cèpes et dés de canard fumé

Côtes de veau mijotées en cocotte aux petits légumes et champignons

Moelleux d'amande et mûres tièdes, sabayon pistache