Last weekend we were closed due to an event we did at our client's house. He hire us to do a four course sampler menu for 15 guest. It was pretty amazing how we did it for 15 pax in that tiny kitchen but that just shows there is no kitchen we can't cook in.
If there is no space we will find space!
Searing Foie, we brought our own De Buyer pan!
Plating the Foie, Ready to fire first course!
Pan Seared Foie Gras, Orange reduction sauce
Chicken Roulade, Pea Pomme Puree, Roasted mushroom and haricot verts, Cognac foie jus
Minute Steak, Mesclun salad in shallot vinaigrette, Sauce Béarnaise
Orecchiette pasta with wild mushroom ragu, poach egg
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