Some of my dishes

Snails rolled in Morilles, Tagliatelle of Asparagus, Wild Mushroom Sauce.

"it is perhaps ironic that the best Snails I have ever eaten should be cooked by an Englishman in France". Table Talk. Eating Out.

Tian of Crab and Skate with Cucumber Velouté
“....cuisine of bewildering technicality, some say avant-gardiste, where the Tian of Crab and Skate with Veloute of Cucumber is in itself an enigma,such an object of fascination that we hesitate to undo it. No irony here, just a vague sense of powerlessness in the face of a desire for perfectionism”. Gault Millau Magazine.
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Fillet of Tuna with Aubergine puree and Cerviche of Snapper with Tomato Confit

Ceviche of Pargo with Guacamole and Platino

Chicken Caesar Salad

Octopus Cooked in White Wine, with Asparagus and Pesto Sauce

Octopus with Asparagus and Chorizo

Red Snapper with Spring Rolls, Crispy Vegetables and Mango Sauce

Chicken Liver Parfait with Gherkins and Sour Dough Bread

Fillet of Red Snapper cooked in Salt Pastry with Cauliflower Puree and Asparagus

My Sushi Dish with Crispy Shrimps and Marinaded Tuna

Deep Fried Shrimps with Tempura Vegetables, Parmesan Tuile and Wasabi Mayonnaise 

Smoked Salmon filled with Vichyssoise Soup

Carpaccio of Eggplant with Parmesan, Tomato Confit and Truffle Oil

Mango Rice Pudding with Lime Puree

Smoked Foie Gras with Onion Puree and Mushroom Vinaigrette

"Neat's Smoked Foie Gras. Utterly, utterly delicious. Sometimes all a restaurant needs to keep people coming back is one gobsmackingly terrific dish and this one alone would do it". Telegraph Magazine. 2001.

Scallop wrapped in Prosciutto with ‘Torta Espanol’ and Vichyssoise Soup

  Braised Pig’s Head with Celeriac Puree and Crispy Bacon

Tuna Niçoise Salad

Rabbit Saddle with Confit Leg and Gnocchi Gorgonzola
 

Fillet of Beef 'Wellington' with Onion Puree and Foie Gras

  Rabbit Saddle with Confit Leg and Gnocchi Gorgonzola

Cannelloni of Crab, Maize Sauce and Confit Zucchini

 Duck Breast in Roesti Potato, Buttered Lentils and Confit Gizzards

Lamb Cutlet with Ravioli of Wild Mushrooms and Truffle Oil

Shrimps in Crispy Pastry with Pumpkin Sauce and Coriander

Chicken Salad with Guacamole and Red Peppers

Roasted Duck Breast, Confit Leg, Onion Puree and Millefeuille Potatoes.

Couscous of Red Mullet Fillet, Parsley Sauce

Cerviche of Red Snapper with Passion Fruit and Coriander

Ballantine of Foie Gras with Crispy Potatoes and Celery Cappuccino

Desserts

Braised Veal Tongue with Porcini Risotto

Coconut Cream in Almond Tuile with Caramelized Pineapple

Scrambled Egg with Smoked Salmon

Duck Breast and Confit Leg with Cucumber Salad, Mint and Hoisin Sauce

Deep fried Calamari filled with Paella, Aioli Sauce

  Carpaccio of Beef with Fried Onions, Parmesan and Roquette Salad

Beef fillet with Powdered Cepes, Mushroom Duxelle and Potato Gratin

Caramelized Tuna Fillet with Tomato Vinaigrette and Ginger Dressing

Fillet of Turbot with Lasagne of Shrimps, Parsley Puree and Cappuccino of Mushrooms

                Beef Fillet with Root Vegetable and Mushroom Duxelles 

Ravioli of Crab with Ginger sauce and Asparagus

Ceviche of Snapper with Papaya and Coconut and Crispy Plantain. Beach style 

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Other favourites from over the years......

Snails rolled in Powered Morilles with Asparagus Tagliatelle and Mushroom Sauce

Tian of Skate and Crab with Cucumber Veloute

Smoked Foie Gras with Caramelized Onion Puree and Mushroom Vinaigrette

Tartare of Red Mullet with Cauliflower puree and salad of calamar.

Tagine of Quail with Dates and Almond Jus

Cannelloni of Curried Sea Bass with carpaccio of sea bass

Darne of Red Mullet filled with Crab, Aniseed Jus

Roasted Teal with Galette of Fig, Game Jus with Tea Infusion

Deep fired squid filled with paella, Aioli sauce

Caramelized Skate wing with Fondant potato and Broccoli puree

Soul Fillet with Vichyssoise Soup and Langoustine Tails

Deep-fried Oysters with Olive Oil Hollandaise and Red wine Sauce

Soup of Broad Beans with Rabbit Offal and crispy Leg

Ballotine of Lambs Sweetbreads with white bean truffle casserole.

Brochette of Scallops on a Smoked Eel skewer with Provencal vegetables and Pesto Sauce

Smoked Whiting with poached egg and hollandaise Sauce

Salad of Duck 'Ham' Foie Gras, Confited Leg and Romaine Leaves

Braised Foie Gras with Choucroute, saucisson and Lentil Sauce

Roasted Langoustie Tails with Asparagus cappuccino, shredded spears and Wild Mushrooms.

Roasted Scallops wrapped in Smoked Salmon with Vegetable Ravioli and Carrot Jus

Cannelloni of Oxtail, Confited Celeriac and Red wine Dressing

Rillette of Red Mullet with Prune puree and Almond Sauce

Caramelized Lamb's offal with Broad Bean soup and pottao galette

Fillet of Tuna and Marinated Red Snapper with Aubergine puree and Tomato confit

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Breast of Duck with Chicken parfait, rolled in a Roesti Potato with Buttered Lentils

Fillets of Sole with Truffled Potato puree, Roasted Crayfish Tails and jus

Roasted Squab Pigeon with confited neck sausage and Celeriac fondant and white bean Gnocchi

John Dory fillets with Peas in Foie gras butter Sauce, galette potato

Monkfish tail wrapped in Parma Ham with Saffron Risotto

Pave of Cod, larded with Smoked Salmon with Crab Sabayon

Fillet of Turbot with Parsley puree, lasagna of Shrimp and Mushroom bouillon

Roasted Duck Breast with Cannelloni of Confit Leg and Chocolate Sauce

Fillet of Sea Bream with Almond Crust and Provencal vegetables

Rabbit Saddle with Green Olive puree and Tortellini of confited leg

Fillet of Hare "en croute" with Horseradish puree and roasted vegetables

Fillet of Halibut dusted with Juniper powder, Boulangere Potato and Watercress Jus

Fillet of Pargo ‘en Papiotte’ with Fresh Vanilla, Roasted Artichoke,

Asparagus and White Wine Sauce

Lamb Cutlet, Ballotine of offal with Pea Veloute

Smoked Chicken with Celeriac and Romaine Salad tossed in Chicken Liver Dressing

Grilled Calves Liver with Cannelloni of Pea and Ham

Roasted Skate wing with poached egg, potato salad and Anchovy mayonnaise

Veal Sweetbread wrapped in Parma Ham with Turnip confit and Parsley Sauce

Filet of Red Mullet with potato scales and Oyster jus

Lobster Tail with Grilled Advocado and Almond Sauce

Braised Pig's Head with Truffle and Celeriac Puree

Rabbit Saddle with Tatin of Pear and Ham of Rabbit Leg

Darne of Sea Bass filled with Red Pepper, Sardine Vinaigrette

Guinea Fowl with confited Cabbage and Sweetcorn puree

Pastilla of Monkfish with Apple puree

Couscous of Red Mullet with Parsley Sauce and cinnamon confit Onions