Our lesson and subsequent lunch was as follows:
Foie gras de canard poele, mangues et emulsionde patates douces aux 4
epices
(sauteed duck liver foie with a mango emulsion and a sweet potato foam with cinnamon, clove, ginger, and garlic)
Filet d'agneau en croute de pommes de terre, Meli-melo de primeurs et confiture de tomates cerises au balsamique
(lamb fillet with a potato crust, seasonal mixed vegetables over a cherry tomato jam and
a touch of balsamic)
Ananas roti, Creme brulee au lait de coco, Sirop d'epices douces et Sorbet exotique
(coconut creme brulee covered in a cider vinegar, vanilla, star-anis, and cinnamon syrup over a pineapple round along side a passion fruit/banana/raspberry
sorbet)
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