Call me Chef

This is what I have cooked yesterday in Institut Paul Bocuse. Rouget barbet pomme de terre.

I know it looks not perfect, but you’ll love it once you have tried it.

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The Institut Paul Bocuse is a member of the international elite when it comes to providing instruction in the fields of Hospitality Management and Culinary Arts.

Château du Vivier

1A Chemin de Calabert – BP 25

69131 Écully Cedex ( France )

Tél. +33 (0)4 72 18 02 20

institutpaulbocuse.com

 

 

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RECIPES

INGRÉDIENTS

• Rouget
• Potatoes (1/2)
• Oranges (1.5/fish)
• Salt, white pepper
• Cream

时间隔了太久已经忘记了。。。