Monday, 22 November 2010

Supreme Cuisine

Just as we through a tea-party in our third and final term at school, the cuisine chefs host a dinner evening. Its held in the school and is a chance for them to create a menu to show off their skills and, more importantly, for us to eat it. We had canapes, amuse bouche, starter, main, cheese course, pudding and petit fours and champagne flowing. It was really great to have a chance to try some of the cuisine and see what they get up to in their kitchens. Here are a few, fairly low quality, pictures of the delight of the night, themed la Belle Époque

One of many glorious canapes - tuna tartar


Menu


Amuse Bouche - Espresso Trompette


Starter - Menage a Foie Gras; parfait, confit & Seared


Main - Confit belly of pork & stuffed pigs trotter with black truffle tian & madeira jus


Cheese - Parfait of roquefort with poached pears


Dessert - Praline glace & caramalised apple, pain d'epice mousse with spiced wine syrup


Tea & Petit fours


We left the meal tipsy, happy and stuffed right to the brim.

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