It had been a while since we featured a recipe from Franck Pontais' book, Terrines and Verrines, so on Saturday we rectified this by featuring not one, but two of Franck's masterpieces!
We began Saturday's dinner with a verrine of tuna, French beans, slow-roasted tomatoes and spinach.
Vegetarians were well looked after with the lovely Greek Salad Verine.
The second French chef to feature in Saturday's menu was Raymond Blanc, and his recipe for chicken fricassee with vinegar and herbs.
Adam hard at work on Saturday evening!
Summer vegetable crepes were served to the lovely vegetarian guests.
For the sweet we served chocolate peanut cake with bitter chocolate sorbet and peanut caramel. This 'nutty' recipe came from Dessert Fourplay by Johnny Iuzzini.
Bon Appetite!
No comments:
Post a Comment