Dinner chez moi - encore

Last Thursday, on the 28 March, my chef friends came for dinner with a request - something hors norme...Well, I have not been at it for awhile so my enthousiasme got the better of me - with a proposition of a 5-course tasting menu, the first course itself comprising of 5 mini dégustation dishes in itself (making it 9 dishes au total!) The happy thing is that everything was gulped down with five bottles of wines...

the setting...

Atlantic wild-caught scallops, pan fried and served on a bed of watercress puree.

Vol au vent aux escargots de Bourgogne - French snails with herb butter on puff pastry with a dab of soft cheese

Freshly made spaghetti with truffle bits and garlic confit.

Medium rare pan-seared Australian Wagyu striploin with a rémoulade of celery root in mustard sauce

Mousse of foie gras d'oie (goose liver) sandwiched between Parmiggiano reggiano chips and a drizzle of apricot sauce

Second course:

Coq au riesling on a bed of trompette de la mort mushrooms, cooking jus reduction. The chicken was braised in Riesling using the traditional coq au vin recipe. Then, the mushrooms are cooked in the chicken broth and the jus reduced and thickened, garnished with micro herbs of coriander.

Preparation for the charlotte of Savoy cabbage...

3rd Course:

Choucroute 3 Garnitures. This traditional Alsatian bistro offering was updated with a serving of Charlotte of Savoy cabbage instead of the steamed potatoes. The choucroute (or saurkraut) is actually fermented cabbage and is an acquired taste (explaining why it was not served in a huge portion, just a dab under the pork). The 3 types of pork served: braised pork belly in Riesling, blanched Bockwurst and smoked pork belly, accompagnied by a home made mayonnaise of intense Moutarde de Lion.

Recipe for preparing the choucroute (serves 4 if this is the first time tasting for your guest):

1 can of saurkraut, washed and drained well

1 large white onion, sliced finely

2 cloves of garlic

1/2 cup of smoked bacon bits

1 cup of Riesling

pinch of salt and pepper

In a casserole, fry the bacon bits to extract the oil. Soften the onion with this fatty mix. Add the garlic and mix well.  Leave for a minute or two. Add in the saurkraut and Riesling. Cook with lid covered for a few minutes until the mixture starts to let out its aroma. Season with salt and pepper.

Salad of baby roquette, butterhead and raddichio with goat cheese and a drizzle of garlic confit-honey lemon vinaigrette.

The delight of everyone: Chocolate mousse on a bed of crème anglaise (made with Bourbon vanilla), fresh berries, strawberry coulis and a macaroon.