Here are a few dishes from last week and this week.
Parsley and garlic stuffed saddle of lamb with parsley fregola, glazed summer vegetables and duo of red wine sauces
Confit of guinea fowl and foie gras with a sherry vinegar jelly and a black cherry jam
this is a poached torchon of foie gras with textures of apple and black cherry. The textures are a mini toffee apple, pickled, vinaigrette with honey and yuzu and fluid gel. Cherries are served as they are with a cherry syrup.
this is a musterd crusted brill fillet with creme fraiche potatoes, cured cherry tomato and a lemon coulis
Roasted pork belly with anise scented butternut, and a pea pesto
This all looks great, but man, it seems like about 2/3 of the dishes you serve are foie courses. Haha! Wish I were dining there.
ReplyDeleteI try to feature foie on my menus once a week, in an amuse bouche guise or as a part of a starter. I find it a very versatile ingredient and adds a touch of richness to certain dishes.
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