Auberge Du Lac

Once a year my wife and I treat ourselves to a meal at what many consider to be the best restaurant in England. It’s not cheap but Phil Thompson is an absolute food wizard. This is what was on the spring tasting menu tonight, each course accompanied by a different and perfect wine.

Canap├ęs
– Pesto & Cream Cheese
– Walnut & Apple Salad
– Chicken parfait on toasted brioche
– Seared Tuna with Candied Orange Peel and Pomegranate

Amuse Bouche
– Leek and Chive Panna Cotta with Truffle Egg and Herb Foam

First Course
– Caramelised, Hand-Dived Scallop, William Pear Tart Fin, Crispy Pigs Trotter, Sherry Caramel & Thyme

Second Course
– Port & Armagnac Marinated Fois Gras Torchon with Gingerbread, Malt, Peanuts, Banana & Nougat

Third Course
– Morel Ash Coated Loin of Monkfish, Carpaccio of Cheek, Charred Spring Onion, Samphire, Mussels & Bacon Vinaigrette

Passion fruit sorbet

Main Course
– Serrano Ham Rolled Breast of Poussin, Honey Glazed Wing, Brocolli, Roasted Onions & Oregano

OR

– Butter Poached Best End of Little Braxted Hall Lamb, Rosemary Steamed Bun, Goats Curd, Yoghurt & Candied Olive

Champagne Jelly, Blackcurrant Jam & Vanilla Foam

Desert
– Glazed Dark Chocolate & Pear Ganache, Pear Jelly and Puree de Malt

OR

– Cheese Trolley <= has to be seen to be believed

Coffee & Petit Fours

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