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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