Jan 20, 2007 - Le Cordon Bleu College of Culinary Arts,
Minneapolis Young Chef Rôtisseur Competition
(page 11)
Brady Behrens *** Winner, 1st Place Award ***
Kincaid's Fish, Chop & Steak House
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First Course
Profiterole of Salmon tartar with a fresh Arrugula salad and a honey remoulade.
Main Course
Roast Rack of Lamb with Chicken Liver paté over Chanterelle flavored Israeli Cous Cous and julienne Eggplant.
Dessert
Fresh Quince tartlet with a French pastry cream and mixed berry compote.
