Below is a picture of tonight's Amuse Bouche, salmon tartare served in a tuile biscuit cornet. This recipe was created by Thomas Keller, owner of The French Laundry in Nappa Valley California. The French Laundry is widely recognised as one of the best restaurants in the world.
The rest of tonight's Formal Hall was influenced by a special cookbook called Essence. Le Champignon Sauvage, located in Cheltenham and owned by David Everitt-Matthias has been open for 20 years and has two Michelin stars. Essence, published in 2006 is a real insight into David's commitment to British produce and was the influence behind tonight's menu. The English pea soup with Parmesan crisp is simple yet homely, a real British soup based on locally sourced vegetables.
Tonight's main course, braising steak, was cooked sous vide for 10 hours at 55C. I was very happy with the colour of the meat, but felt that a longer cooking temp will result in a more tender finish. To accompany the beef we served a spinach risotto, blanced spring onions and a red wine jus.
Tonight's sweet of brie sorbet, berry consomme and balsamic foam was an ambitious undertaking. Sorbet is normally made with fruit, sugar and water; adding fat i.e. cheese is a challenge to get right. I will await your feedback before labelling this a success!
The French Laundry is actually considered somewhere between the 5th and 10th best restaurant in the world. El Bulli, in Catalonia, is widely regarded as the best restaurant, closely followed by The Fat Duck.
ReplyDeletenoted and corrected!
ReplyDeleteMain course and second starter were nice, not so sure about the first starter and the dessert.
ReplyDeleteWell done on the salmon cornets... those suckers burned by hands and I still have nightmares over it :-) I've adapted it since by filling it with onion and chive creme fraiche, and topping it with finely chopped bacon, reduced tomato and peri-peri.
ReplyDeleteWorks well!