Ok, my latest multi course menu. I so enjoy doing those. This time 8 course for 10 people. One of my guest was vegetarian, so I had to adjust some dishes.
1 - amuse bouche - foie gras/ brioche/ mandarin purée.
Salt cod brandade/ potato crisps. For the vegetarian option instead of the bradade, i made an Irish champ. (Potato purée and spring onions)
2 - Tuna Niçoise.
CS confit albacore tuna/ potato balla/ SV egg yolk sauce/ Potato disks/ smoked black olive oil/ pickled onions/ haricot vert vinaigrette.
(Vegetarian option: watermelon compressed with soy sauce)
3 - Chilled pea soup.
Pea soup/ dugunnness crab/ fresh peas/ broad beans/ radishes/balsamic pearl/ nasturtium/ viola flower petals.
(Vegetarian option: no crab)
4 - tomato and tomato
Confit tomato/ gazpacho/ fifty years old balsamic.
5 - Not sweet, nor bread.
Sweetbreads/ mole negro/ cilantro oil.
( this was an extra dish, decided last minute, so no substitutions)
6 - salt baked.
Rutabaga/ aubergine and miso purée/ shiso.
7 - Poulet au Morilles.
Chicken/ morels/ vin jaune sauce.
(Vegetarian version: vegetarian sauce/ pan roasted cauliflower.)
8 - Rhubarb
Rhubarb sorbet/ rhubarb compote/ macerated strawberries/ strawberry syrup/ ginger crumbs/ freeze dried strawberries/ rhubarb fluid gel.
we had a great time. People seem to apreciate the food.
