Ooh la-la! Just saw this on TV - Napoleon of Atlantic Halibut with Salmon Tartare and Onion Compote

Nice site!

A friend works in the kitchen of The Galvin Bros Bistrot Deluxe in London, and the restaurant was 2 blocks away form where we lived, we ate there frequently - that crab lasagna is AWESOME!

 
Beautiful photography on the home page, but there is just something about cooking with foarm that is

off putting to me. I've never had it or had any desire to make anything foamy, either. It just does not belong on a dinner plate.
Beautiful site however, and lots of amazing recipes to look at.

 
Too many errors. Would make me nervous to try a recipe.

Where is the ingredient list for the Onion Compote?
Both the Creamed Spinach and the Yellow Heirloom Tomato Fondue appear to have ingredients listed twice in the list.

The duo of Beef calls it: Black Angus Short Rips
I don't know what short rips are.

This may be petty but it still makes me nervous about what else is missing.

 
You know Michael, I have to agree with you. I went up and down and all around

this recipe after posting last night because yes, it is confusing. The honey and butter isn't listed - and how much of same??

I guess if I were to make this, I would surely contact the website for clarification. I came across similar problems after getting the "recipe" from the chef from a restaurant in Kennett Square, PA for their exotic mushrooms on ciabatta bread. I begged for it and was emailed the very vague version. So frustrating!

 
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