Last Night's Formal Hall Monday 10th May

Local asparagus, free-range chicken and strawberries; these were a few of the ingredients on show at last night's Formal Hall.

We decided this week to highlight a few of the great recipes from Terrines and Verrines by Franck Pontais. We felt this would be a fitting 'thank you' to author and chef Franck, for last week's cooking demonstration at Cambridge Regional College.
On Monday we chose to use Franck's Tagliatelle of Vegetables for an amuse bouche. A fine julienne of asparagus, carrot and peppers were served in a shot glass with an orange dressing.

  For the starter we served a salad of beetroot, hazelnut, watercress and mint dressing.

Following the salad we served free-range chicken, cooked sous vide, and accompanied by grilled asparagus, spinach tortellini and lemon dressing.

Sous Chef Sasa, and Shane, serving the main course.

Strawberries, in the form of Eton Mess, were served as a 'sweet ending' to last night's dinner!

Bon Appetite!