All the dishes have been created by me. Under the supervision and the approval of my Head Chef, they have been, part of the daily special menu. It’s an amazing experience to create new dishes. Transforming the passion, to an inspiration, with the most accurate target..the guest satisfaction, the best reward to carry on the…
My proposition and presentation, for the classic British Sunday roast. I have used a rump and a cutlet of lamb. After being marinated the hole night, I cooked it on the char grill. I chose to accompany the tender lamb, with slow cooked sweet and sour red cabbage, triple cooked potatoes and honey roasted parsnips. Finally,…
Trio of fish King prawn , smoked mackerel pate, crayfish, dill and lemon mayo, avocado cream, caviar
Lamb cutlets with herb crust, fondant potato, cauliflower puree, savoy cabbage, rosemary jus
When traditional bougatsa met fine dining..on tomorrow’s hot desert menu. Crispy filo pastry, orange and vanilla infused custard, candied cranberries, pistachios and walnuts, crema ice cream.
Filet of beef, parmesan dauphine, spinach, vegetable tian, bearnaise sauce
Hazelnut and shallot crumble, smoked salmon mouse, white wine and prawn reduction.
Amuse bouche, served as an appetizer, created and plated by me.
Mains away..and the garnish for the duck is ready..just moments before served in the Windsor Suite, fine dining for private dinner of 24 guests, at the Milestone hotel. Copyright 2015 by tastingalife. All rights reserved.
Balsmic reduction, cherry tomato, shallot onion, black olive, baby basil, sea salt Amuse bouche, a small appetizer before the starters, created by me.