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
Posted in Food, Photography |
Tagged anchovies, asparagus, butter, cheese, chevre, cognac, fish, foie gras, French, fruit, goats cheese, holiday, jus, menu, nuts, pears, photography, pickled, prawns, radish, radish greens, raspberries, savoury, spice, spicy, sweet, terrine, tomatoes, truffle |
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.
afternoon tea menu
All comments are welcome.
Posted in snipits |
Tagged afternoon tea, asparagus, beef, bread, butter, cake, cèpes, chocolate, cinnamon, coconut milk, coriander, crumble, cup cakes, fillet steak, fish, foie gras, food, French, girolles, holiday, honey, jus, marshmallows, menu, menus, mushrooms, nutmeg, nuts, pata negra, pommes herrisons, porcini, puff pastry, raisins, rosemary, savoury, spice, spicy, sweet, thai, trout, venison, vodka |
Sorry this is not a recipe, it was a spare of the moment creation and no quantities were written down (or measured in fact).
So here it finally is, a very easy and quick soda bread recipe.
This recipe is for a very delicious bread that takes only 10 minutes to prepare but has the ability to fool people that you have slaved away for great lengths to produce this soft delicious bread. Continue reading
These sliders are a perfect way to bring burgers into the resturant world!
Posted in Food, main dish, Photography |
Tagged assiette, beef, bread, coriander, fillet steak, finger food, nuts, photography, pork, pork belly, potato, rosemary, savoury, spice, venison |
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.
Posted in Food, main dish, Photography, Recipe |
Tagged asparagus, beef, butter, cèpes, fillet steak, foie gras, girolles, jus, mushrooms, pata negra, pommes herrisons, porcini, puff pastry, rosemary, savoury |