Autumnal Venison

End of the season on the Rosa & the markets are full of the new seasons produce. Many varieties of wild mushrooms are in season here, black trompettes, ceps, chanterelles & girolles which have chosen to use here. There are also pumpkins & squash of all sorts from crown prince, acorn, spaghetti & potimarron which…

Venison & wild mushrooms

Loin of venison served with a wild mushroom pie filled with yellow & grey chanterelles & pied de mouton, caramelized parsnip purée, braised silver skin onions, wilted spinach & port & chocolate sauce.

62.8 degree sous vide egg

Replating of previous dish, sous vide egg cooked for forty five minutes at 62.8 degrees, served with parsley & walnut crumble, girolles, pumpkin seeds, parmesan, & pea shoots.