Sometimes as a cook you hit a home-run with a dish that you create. For me, this particular dish was just that. It had the perfect balance of tender black bass with a crispy skin, lemon-mustard leek veloute sauce with chervil, perfectly cooked wax beans that snapped when you ate them, and heartly smashed potatoes with chives. This is something I would proudly serve on my menu any day, with a cold glass of Gavi de Gavi.

For dessert, homemade cream puffs filled with whipped cream and glazed in chocolate

Black Sea Bass Filets, lightly floured and sauteed.

Steamed wax beans

Fish Fumet with Gavi white wine, then reduced and turned into a leek, mustard veloute

Smashed multicolored potatoes, with butter and chives

Cream puffs waiting for the chocolate to set