Its sometimes hard to get back into work after being on vacation for a few weeks, but its always great to execute a new menu with new dishes.To start out we did a few canapes : a pork "samosa" with truffle corn tapenade, Gruyere gougers, heirloom tomato and mozzarella, foie gras "tourchon"with raisin chutney.
Amuse Bouche: Oyster "Rockefeller"
"Tuna Nicoise" Orange Granite
Raw Foie Gras to build the terrine
Roasted Foie Gras set into terrine for "mosaic"
Foie Gras "Mosaic", Uni, Heirloom Tomato, Mizuna
Smoked pork belly that was slow roasted then seared for the "Egg & Bacon", Sous Vide Hen Egg, Morel Mushrooms, Roquette, Asparagus, Mushroom Puree.
Sea Bream(Dorade), Cherry Stone Clam & Rock Shrimp Fricassee, Fennel, Edemame, Coconut Saffron Nage.
Hand Cut Pappardelle, Chanterelle Mushrooms, Confit Leek, Parmesan
Sous Vide Beef Tenderloin, Bone Marrow "Custard", Baby Summer Vegetables, Confit Leek Terrine w/ Hazelnut Daquoise Dust, Pommerey Mustard Soubise, White Truffle Essence.
Apricot "Soup", Blackberry "En Aspic", Granola Crunch
Rhubarb "Crumble", Poached Rhubarb "Kidneys", Rhubarb Strawberry Compote, Vanilla Chiboust, Strawberry Balsamic Reduction, Almond "Streusel", Candied Mint, Maple Tuile.Dessert is followed by Mignardises of Cayenne Chocolate Cakes, Fruit and Nut Sables with Coffee/Tea.
bone marrow custard! hmm.. maybe's it's about time I try Recette :)
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