Last night we hosted a dinner for British Telecom. BT has a long history of collaboration with Cambridge University on a range of research and technology projects, and is a major commercial sponsor of the Cambridge-MIT Institute. In 2002, the company signed a strategic agreement with the University and joined the Corporate Partnership Programme at Pembroke College.
In the last five years, BT, Pembroke and the University have worked together to develop research collaborations and consultancy projects, with BT providing recruitment and placement opportunities for many Cambridge students.
We began last night's dinner with a dish of tortellini filled with epoisses cheese, and served with a brown onion consomme. Époisses de Bourgogne is a cheese made in the village Époisses found in the commune of Côte-d'Or, a département of France. It is located around halfway between Dijon and Auxerre. Napoleon was a particular fan of the cheese, and the famous epicure Brillat-Savarin himself classed it as the "king of all cheeses".
To follow, we served a Gordon Ramsey recipe, Rump of Lamb Nicoise with rosti potato and heirloom tomatoes. We cook all our lamb using the sous vide method of vacuum packing the meat, and cooking at a precise temperature for a precise length of time. This unique method produces the most wonderful, very tender and perfectly cooked lamb.
To finish the meal, we served a recipe from Thomas Keller, owner of the famous French Laundry restaurant in California. Madagascar Vanilla Bean Cake With Morello Cherry Ice Cream, Italian pistachio coulis, kirsch foam, and cherry jam is from Thomas' latest book Under Pressure. This new book is devoted to recipes that use the sous vide method of cooking. With the dessert we served last night, we vacuum packed and slow-cooked the cherries, before using some of them as a base for the ice cream, and the rest as a garnish.
Bon Appetite!
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