...photographs, still looking back...
Alas, it seems I lost oh so many of my food photographs from my tenure at Sans Souci. It could be that I remain unconcerned. Really there were only a few lost I wish I had. The rehashing of the past in this venue will not last much longer. It serves as foundation. And it gives me something fun to do as I enjoy the morning coffee. The food photographs posted so far are a few years old. Interestingly, I don't even remember some of the components. I do not bring a sensibility of permanence, or longevity, to my culinary creations. You eat your food and it's gone. It lives as art for so short a time. I find that I work best when I concentrate on each idea and plate mostly as a new entity, unencumbered by predecessors successes and failures, which is not to say building and improving on past ideas is foreign or shunned--not at all. However, it is with a sense of urgency and uniqueness that I approach each dish. All of this is to say it's no surprise to me that I don't remember everything about these foods. Take the first photograph, for example: I can see the components well enough to identify them. I recognize it as a style of food I once did. However, the fish really looks like sturgeon to me, yet that pairing of sturgeon and beurre blanc seems wrong. I would have been much more likely to pair something like halibut. But who knows? Enough rambling. Time for the pictures.
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yawn, old school
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These are duck confit ravioli in a butternut broth.
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sea bass with bourride and basil oil (avec aioli crouton)
