Skip to content
BRAHIM SAIDIPrivate chef
FR

Gallery

A selection of dishes

Roasted white asparagus, hazelnuts and orange sauce
01 — Asperge
Strawberry dessert with meringues and red gel
02 — Fraise
Grilled octopus, squash purée, butternut and hazelnuts
03
Roast duck breast, figs and rich jus
04
Mousseline, grated black truffle and Jerusalem artichoke crisps
05
Seared scallops, diced apple and emulsion
06
Seared fish, creamy risoni, foam and lime zest
07
Cured tuna, beetroot, foam and pistachios
08
Cured fish, tomato and foam on a blue plate
09
Long-cut grilled aubergine, tomatoes and herbs
10
Grilled leeks, radish, watercress and sea grapes
11
Seasonal salad, pink-cooked meat and seeded tuiles
12
Crisp sweetbreads, baby gem and peas
13
Shellfish, orange emulsion and pickled vegetables
14
Seared scallops, emulsion and micro herbs
15
Cured salmon, green asparagus, radish and foam
16
Flambéed crêpes Suzette, orange segments and zest
17
Vanilla vacherin, mango and sugar tuile
18
Plating with tweezers: lentils, carrots and shellfish
19