2 Jun 2010

Seven Course Summer Heaven

Every so often I am lucky enough to meet a couple for whom their special day is quite literally all about the food. Here is an example of a seven course degustation menu which I took great delight in creating for Daniel and Frank.

Some course choices are personal to their story, some were inspired by their travels, some were just an excuse for a seasonal treat. Everything was utterly delicicious and enjoyed over the course of a long midsummer's evening by sixty special guests in The Orangery, Holland Park.

Canap├ęs
Wasabi seared beef and watermelon with pickled ginger and coriander
Ricotta cakes with oven roasted plum tomatoes and basil
Fresh herb blinis simply topped with crayfish tails and a spaghetti of cucumber

First Wine:
Lugana Doc Trentino, Tenuta Rovegelia, Italy

Amuse Bouche
Demi tasse of chilled grape and white almond soup

Starter
Ham hock ravioli with pea veloute and truffle oil
served in a saturn bowl

Second Wine:
Chablis, Henri La Fontaine, France

Fish
Stuffed sardine
filled with pine nuts, brioche, chervil and raisins

Sorbet
Lemon, parsley and gin sorbet
served in saucer champagne glass with lemon slices

Third Wine:
Gigondas Domaine de la haute Marone, France

Main
Guinea fowl filled with spinach and ricotta
on smoked garlic mash, wilted spring greens and tarragon jus

Cheese
Trio of European cheese
with membrillo, grapes and walnut bread

Dessert
Sicilian lemon cheesecake with macadamia crust,
lime mousse with frosted berries and glazed tarte au citron.

Aperitif
White sambuca shots with coffee beans

To Finish
Fine tea, cafetiere coffee and fresh mint tea
Hand made petits four

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