Bring voracious appetites and wine – a hefty pinot noir for the oxtail and perhaps something white and sparkly for the soup and fish. Gordon Ramsay is the inspiration here....
And some vintage champagne. A Perrier Jouet ‘Belle Epoque’ 1996 will do nicely.
- Spinach Veloute Soup w/ Goat’s Cheese Quenelles
- Poached Sea Trout, Asparagus and Mint Hollandaise
- Braised Oxtail-stuffed Beef Tomatoes, with mini Potato Dauphinoise, Carrot emulsion
- ‘Le Crotin’ parcel w/ Roast Pear and Leek Cream
- Apple, Butterscotch and Prune Compote
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