new years eve menu

This is the the six course tasting menu I served for new years eve.

Aerated asparagus and truffle cappuccino

Asian Seafood salad, sesame sautéed prawns, marinated anchovies, oeufs de truite, spicy mayo, olivette tomatoes, mesclun & nori

Foie gras a poelé,spiced poached pear, cognac sauce & brisures de framboises

Salad chevre chaud croustilant, pickled radish, toasted noisettes, radish greens & orange vinaigrette

Assiette de fromage

Terrine de fruit exotique & Chantilly congelé

new winter menu

So it’s getting near to the start of the winter 2011-2012 season here in the French Alps and I have finished creating my new menu.

breakfast menu

afternoon tea menu

canapés menu

starters menu

mains menu

desserts menu

All comments are welcome.

strawberry crumble

A decadent end to any meal is a light and refreshing dessert and this was a perfect end to ours.
This summer dessert is great for big kids!
It’s very quick to do with very little work and a very rewarding payout at the end.

individual beef wellington w/ foie gras, pata negra & duxelle aux cèpes et girolles

Time for part two of the welcome meal we served the owners of our chalet, individual beef wellington (filled with foie gras, pata negra and a duxelle of porcini and girolle mushrooms), sautéed girolles, buttered asparagus, pomme hérrisons and a beef & rosemary jus.