A lovely dinner for the Noddins between the holidays.
- Leeks vinaigrette David
- Mozzarella, Cantabrian anchovies, home-made chilli oil
- Beet-stained gravadlax on seed bread & the works: labneh, shallots, chives, lemon zest & oven dried capers
- Robuchon mash with fontina & confit wild mushrooms (souvenir de ma grand-mere)
- Foie gras, slow cooked onion compote on toasted baguette
- Boudin blanc aperitivo style, calvados-flamed & caramelized apples
- Brie de Meaux stuffed with a mix of truffle, Brillat de Savarin & creme-fraiche
- Herb sald with chicken broth reduction vinaigrette
- San Sebastian burnt cheesecake
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