New dishes, new Photos

I have added 3 more dishes to the Gallery (and actually removed one).
They are:
Chaud-Froid de Saint Jacques. I think I have finally got the scallop recipe that I want, something simple to reveal all the subtlety of the scallops. They are quickly sautéed, and then a sauce which is something in between a vinagrette, a mayonaise and a mousse (thank you Bamix).
 "Le duo de Canard: Petits choux farci avec cuisse de canard et pied de porc, filet de canard", my creation that.
and
"Tarte Tatin aux Poires", finally a desert which looks and tastes professional (thank you Gordon Ramsey).