These are pictures from my 18 week culinary externship at The Renaissance Esmeralda Resort & Spa in Palm Springs, CA.
I do not take any credit for the inspiration or execution of the dishes, just the pictures.
I do not take any credit for the inspiration or execution of the dishes, just the pictures.
Duo of Beef - Braised shortribs, potato foam, tenderloin, red wine demiglace.
Plantain Chips
Trio of Duck - Foie, honeycomb, brioche, smoked duck breast, frisée, duck confit.
Seared Scallop - Scallop, frisée, radish, smoked tomato gelée, tomato consommé.
Smoked Salmon - frisée, blueberry compote, traditional (Indian?) bread
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