The past couple of weeks i have been working on the first draft of my new a la carte menu. Its a long thought process as you have to take onboard everyones feedback, and its all different!! It is a very important part of the buisness and feedback is welcome. It makes me think, seasonal, fresh and uncomplicated. Looking at colours and design on the plate. Some like it simple and others want to be wowed. Some want to eat fast and some want a dining experience. the first dishes are tested out on the du jour menus, using the ingredients to hand which are so overused that i cant wait for Spring to start. I want the waiters to communicate to me with guest comments, so that i can guage reactions from senses. Hows the presentation?, Taste?, Did the guest clean the plate?
These are two of the dishes that im working on. The salad i am happy with. The terrine needs a couple of tweaks.
- Seasonal vegetable salad, shallot dressing, spinach mousse, lemon thyme gel
- Foie gras and rhubarb mosaic, candied ginger brioche, rhubarb and long pepper sheets
i love salads like this, yours is beautiful
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