So.. This happened last night!
For starters, CS steak tartare. Made with Black Angus tenderloin. Paired with a nice Gruner Feltliner/ Riesling (peppery and subtle minerals). A lovely, subtle, smooth dish
Followed by CS veggies with warm bagda cauda foam. DAMN. Bold flavors!! Paired with a pinot grigio , the buttery mouthfeel worked really well with the rich foam.
Time for a spoom, molecular apple mojito's to clean up the palette a bit.
First main course: duck breast with paksoi, soybeans, peas with a dressing of soy sauce, ginger, blanched garlic. An awesome dish!! Paired with a Dutch craft-beer (Oedipus Thai Thai) which is brewed with lemongrass and ginger. Worked really well!
Second main course: SV rack of lamb with pomme purrée (with whole mustard), salad of radishes and butter beans, demi glaze. Paired with a terrific ripasso wine.
Dessert: CS molten chocolate soufflé with creme anglaise. Awesome recipe!! Paired with a nice moscato d'Asti, a light dessert wine with a nice sparkle.
Coffee, friandises (madeleines with lemon curd) and a glass of Cointreau.
BOOZE:
ALWAYS use the fingerguard of your mandoline! My Beriner bit me. Hard.
Anyway.. Had so much fun cooking this together with my wife! And we had an amazing evening with our friends.
I love my dishwasher btw, we had to run it 5 or 6 times yesterday haha!
