A little pre dinner taster, in the bottom of the glass are some diced Finesse pickled baby carrots, this topped with an intense carrot cream & this is topped with a coriander foam. All quite intense flavours to awaken the palate before dinner, the foam is made by blending blanched coriander into a mix of…
Tag: amuse bouche
A ” Cassoulet ” of escargot (snails) with slow braised oxtai & parsley, garlic & walnut crumble. Cooking the snails in the cooking liqueur from the oxtail means they take on all the great flavours from the sauce.