Shellfish consumée with leeks, celery root, spinach, smoked wild caught prawns and Brittany sea-salt butter
Our Quarterly Chef’s Dinner took place at Cafe Presse last evening and frankly it was a blast. The theme for February’s dinner was “Celebrate Sparkles” and it offered a great opportunity both to try some of the lesser-known sparking wine of the French countryside and to also see how well these wines pair with food (all year long, but they seem to really lend themselves to a winter menu!).
Here are some photos of the dishes we served at last night’s event – Enjoy!
Gougeres are a classic pairing with bubbles, these are made with Mimolette cheese and bacon.
Black cod tartare with ruby grapefruit, shallots, olive oil and chervil, served on house made buckwheat baguette slices
Soup garnishes ready to be doused in shellfish consuméeSalmi of duck with rosé crémant, served with a brown bread trencher spread with duck liver mousse, and roasted turnipsThe finished duck plateCow’s milk bleu cheese from Auvergne served with savory hazelnut-thyme biscottiAlmond financier cake served with Meyer lemon sorbet and crémant sabayon
