Matt Curtis Still Life Artist Albert Roux Collection

MATT CURTIS gallery.com

Chef Albert Roux Collection

Souffle Suissesse ingredients.

Albert Roux's Souffle Suissesse ingredients.

Oil on Board

20x24cm

2012

Souffle Suissesse is served

Albert Roux's Souffle Suissesse is served

Oil on Board

20x24cm

2012

Roasted North Berwick lobster.

Roasted North Berwick lobster Bois Boudran, butter potatoes & seasonal leaves

Oil on Board

20x24cm

2012

Sold

Lobster Served.

Lobster Bois Boudrain is served.

Oil on Board

20x24cm

2012

Sold

Lemon Tart.

Albert Roux's Lemon tart, ingredients.

Oil on Board

20x24cm

2012

Sold

Lemon Tart is Served.

Albert Roux's Lemon tart is served.

Oil on Board

20x24cm

2012

Sold

Crab ingredients.

North Berwick Crab Cocktail with Spiced Avocado and Tomato Sorbet ingredients.

oil on board

20x24cm

2013

Sold

Crab is Served.

North Berwick Crab Cocktail with Spiced Avocado and Tomato Sorbet is served.

Oil on Board

20x24cm

2013

Rabbit ingredients.

Roast saddle of French farmed rabbit, carrot mousse with saute kidneys, ingredients.

Oil on Board

20x24cm

2012

Rabbit is serveed.

Roast saddle of French farmed rabbit is served.

Oil on Board

20x24cm

2012

Poached white pear.

Poached white peach with a pan baked soufflé, ingredients.

Oil on Board

20x24cm

2012

Poached peach served.

Poached white peach with pan baked soufflé is served.

Oil on Board

20x24cm

2013

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" Trés magnifique "

Chef Albert Roux

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