I unfortunately could not take pictures because we've cooked for 14 people ... warm front!
furnaces and Philip Moi service and the dishes .... ouahouh ... was assured as the pros.
This is what we prepared:
AMUSE BOUCHE
- soup of Jerusalem artichoke juice nuts, manchego truffle oil mash and salad accompanied by potato chips violets, blueberry and pumpkin seeds soy sauce
ENTRY - risotto Noilly Prat, parmesan cheese with lots of lemon zest. "On top" Panchetti pink pepper flakes and parmesan. (Nice trick .... I had prepared a vegetable broth and I added a bouquet garni of fresh verbena .... hummmmmmm)
FLAT
- small duck with soy sauce, ginger served with mushrooms paris , shitake mushrooms, mini-dice pumpkin hazelnut oil (slightly crunchy), coriander and tarragon
NORMAN HOLE - tangerine chutney and candied ginger coriander with stalk " on top "a slush of wasabi tangerine .... it was super nice, refreshing and delicious ... I start the flowers ... hi, hi, hi !
DESSERT - black chocolate ganache with green tea
- strained cream with white chocolate and lime zest
- red fruit slush alcohol lychees served with chilled sparkling sugar "on top"
Evening
super successful!
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