Loin of Venison served with red cabbage purée, celeriac fondant & celeriac purée, savoy cabbage, pickled yellow chanterelles & a chocolate & red currant sauce. The venison loin cooked was sous vide at 52 degrees for 45 minutes with a tablespoon of duck fat & two sprigs of time, then pan seared before being…
Month: January 2015
Wood Pigeon
Breast of wood pigeon with a pitithier of confit pigeon leg & wild mushrooms, “risotto” of spelt grain, beetroot & confit pigeon leg, spinach, compressed candy beetroot & pigeon sauce.
bargechef 