We began last night's Formal Hall with a watercress and potato soup, garnished with Crème fraiche and chives. Watercress and other cabbage greens are among the most highly nutritious vegetables. They provide an excellent source of vitamins B6, C, manganese, and carotenes. The base of the soup is leek and potato, with the pureed watercress added at the last minute (this is to retain it's great colour and flavour).
Following the soup, we served grilled chicken Niçoise with a rösti potato, candied aubergine, baby onions, courgettes, tomatoes and olives. Niçoise is a French phrase that means "as prepared in Nice," typifying the cuisine found in and around that French Riviera city. This cooking style is identified with hot and cold dishes that include the integral ingredients of tomatoes, black olives, garlic and anchovies.
It appears as if the chefs chose to present the chicken as a tribute to the French Alps, 500km from Nice(?) Strange presentation....
Vegetarians were not treated to the same
height of presentation, with their main of mozzarella and aubergine croquettes;-)
Dessert featured a crab apple and walnut crumble, with crumble ice cream. Crab apples are small, extremely tart fruits (hence the smallish portion) in the same genus as table apples, and some botanists believe that they may be the survivors of wild ancestors of the domesticated apple.
Bon Appetite!
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