Lumiere Light by Rob Feenie
Recipes from the Tasting Bar

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Synopsis

Fabulous and lighthearted food from Rob Feenie’s cool Lumière Tasting Bar, an international culinary hot spot that features casual dishes and sexy cocktails created to the same impeccable standards as the tasting menus in his renowned restaurant.

Recently, Rob Feenie launched the Lumière Tasting Bar, a more casual, intimate space with a seductive glow. On any given night crowds line up in front of its doors to get a chance to dine from the select ever-changing menu that features tapas-sized portions of sublime cuisine and an array of sophisticated cocktails.

Lumière Light presents more than 90 of its most famous dishes. With their stylish sense of humor and sinful twists on comfort food, the recipes include a decadent beef-dip sandwich filled with short ribs cooked in wine and port, a shepherd’s pie of duck confit, caramelized onions and truffle pomme purée. There are also salads and soups and a selection of irresistible desserts like Chocolate Fondant with Honey Tangerine Marmalade and India Spice Ice Cream. The cocktail recipes are versions of classics, some forgotten, like the Sazerac (rye and absinthe) or the French 75 (gin and champagne), and some more familiar ones like the Sidecar.
 

About Rob Feenie

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STRONG Rob Feenie/STRONG was born in Burnaby, BC, and even as a kid loved to spend time in the kitchen. At 20 he attended the Dubrulle French Culinary School in Vancouver, then became a sous-chef at the Rim Rock Café and Oyster Bar in Whistler, followed by Vancouver's Cherrystone Cove and Crocodile. After stints in Alsace with Chef Emile Jung at Au Crocodile and Antoine Westermann at Buerehiesel, both Michelin three-star-rated restaurants, and in Chicago with Charlie Trotter and in New York with Daniel Boulud and Jean-Georges Vongerichten, STRONG Rob Feenie/STRONG returned home to open his own restaurant./p
 
Published March 4, 2004 by Douglas & McIntyre. 144 pages
Genres: Cooking. Non-fiction

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