The setting...
Amuse-bouches: Smoked salmon with dill vinaigrette, pan-seared duck breast on celeriac slaw and pork terrine on toast with balsamic reduction and onion confit.
Starter: Red bell pepper and tomato soup, pan-seared king prawns, fried leeks and crème fraîche.
Ingredients (serves 8):
30 pcs of fresh king prawns, shelled and deveined
1 kg of red bell peppers
1 kg of ripe tomatoes
1.5 L chicken bouillon
2 stalks of leeks
2 bay leaves
1 clove garlic
sea salt
Roast the bell peppers in the oven and remove seeds and skin. Slit the ends of the tomatoes and plunge them into boiling water for a few seconds to help remove the skin. Quarter and remove seeds. In a casserole, cook the tomato flesh and the clove of garlic with the bay leaves until forming a thick sauce. Add the roasted peppers, chicken stock and adjust seasoning. Puree the soup at this point and set aside.
Finely julienne the stalk of the leeks and deep fry in hot oil. Set aside.
Marinate the prawns with salt and a tbsp of Grand Marnier, sear with butter until just done and set aside.
Spoon the hot soup onto a soup dish, garnish with the prawns, fried leeks, basil leaf and a quenelle of crème fraîche.
Main course: slow-cooked leg of lamb in white wine, mash of haricot "Bingo" demi-sec, cooking jus and rocket salad.
The haricot blanc "Bingo" called Borlotti by the italians. Demi-sec beans are fresh beans as opposed to dried beans that need 24 hour soaking before using. Fresh beans have the advantage of short cooking time and flavour.
Salad....
and the crowd pleaser: tiramisu on mocha-flavoured cream, strawberry coulis and glucose bubble.
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