New Menus

I have updated the menus on my site. Check them out.

LBA Verified

I have been certified "LBA Verified" by La Belle Assiette. You do a test dinner for 8 people. Here is a photo of the guests taking the apéritif.

You can read all about it in the Belle Assiette Blog.

And, of course, on my site. 

Beef Welington

I did a 60th birthday dinner for 14 people, a family do. They wanted something a bit luxury, so after long discussion I proposed Beef Wellington (a filet of beef in a pastry crust) for the main course. (The starters was a salad of Scallops and Lobster with some truffle - beat that for luxury). Anyway, after searching round different Beef Wellington recipes I came across Gordon Ramsey on YouTube (yes him again). I have to say that his version is the best. Here is a photo of a dish made with the thin end of the filet of beef (i.e. left over) and some foie gras.

Check it out in the gallery. 

New Dessert

What do you think of this:

Chocolate mousse with confit pineapples and lime. The Chocolate mousse is from Gordan Ramsey. After extensive research it seemed to me the best recipe.

St Valentins day dinner for 5 couples

My friend Claudia decided to invite 4 other couples for a joint St Valentins dinner. They were all (more or less) from Lain America, and I must say that they had a lot of fun. Check out their entry in the Guest Book .

Buffet for 18th birhday party

Here are a few photos of the buffet I did for my daughter's 18th.

If you would something similar, no problem! Very reasonable prices. rendez-vous on www.chefangus.com

Philosophy Part 2

Well, finally (things are a bit quiet in this first week of January) some final words on the philosophy of my cooking. Or, to put it more plainly, what I try to do. Take another look at the gallery on chefangus.com. Really, all I am trying to do is to reveal things (things we eat) for what they are. For this reason I am not into “creativity” - new and unusual combinations. As I have said, done by great chefs that can be great. Done by not great chefs (and here I definitely include me) it can be awful and pointless. Some on the people at La Belle Assiette described by food as “Authentic”. I can not think of a better compliment.