London dinner party September 2019
Sea bass with spinach and sauce ravigote.
I like nothing better than a challenge, as as a private chef you never know where your going to end up, who you might be cooking for or what it is you can be cooking. Everywhere from private houses to villa in rural Italy and France to ultra modern apartments in Singapore. I’ve cooked the simple and the complex for all manner of clients, from poached eggs on toast to a banquet based around the book “A hundred foot journey” I have become pretty good at arriving, usually flying in a few days in advance and instantly having to cook. Below is a menu and a few photos from a dinner party in London
Entree
Chanterelle tart with roasted shallot, baby herbs and parmesan fondue
Or
White bean and celeriac veloute, chives and crouton
Main
Sea bass with English spinach, sauce ravigote, white asparagus and carrot
Or
Roasted Salmon with cauliflower purée, zucchini trifoliate, sage and oregano
Dessert
Almond and chocolate torte, chocolate mousse, salted caramel and chocolate soil.
Or
Sable with vanilla cream, poached rhubarb and late season strawberries.
Chanterelle tart with roasted shallot, baby herbs and parmesan fondue
White bean and celeriac veloute, chives and crouton
Sable with vanilla cream, poached rhubarb and late season strawberries.
Vegan Cauliflower risotto