Vegetarian day one. Cauliflower steak, cauliflower couscous and miso aubergine.
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Canapés and a dry-run catering event.
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My free interpretation dish. Baked red mullet with ginger and saffron sauce, pickled fennel and panisse.
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Vanilla marinated scallops with a beetroot emulsion. Followed by rib of veal cooked sous vide.
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Lobster open lasagne. With freshly made basil pasta, a lobster oil vinaigrette and asparagus.
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Red mullet with crispy potato scales and a dastardly broccoli flan.
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Beef Wellington. Fillet of beef wrapped in mushrooms, chicken mousse, savoury crêpes and puff pastry.
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Lamb noisettes with Pomme Maxim’s and Sauce Paloise.
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Duck and veal sweetbread Pithivier with cherries and Indian pepper sauce.
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Gressingham duck roasted on the crown with cloves and a honey glaze
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First day of Superior Cuisine. What’s it all about?
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