This winter's menu

Discussion in 'Beer & Food' started by Damo, Dec 28, 2007.

  1. Damo

    Damo Short One Marshmallow

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    So here is what I am feeding my guests this winter (I have a ski chalet or lodge in Morzine, France).
    Let me know what you think:

    Sunday:
    Asparagus cream with truffle foam and crispy prosciutto
    -
    Chevre parcels on roasted fig, grape and baby roquette salad with walnut pesto and a balsamic syrup
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    Basil & lime sorbet
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    Pan roasted duck breast on kumara mash with roast garlic spinach, chanterelles, blackberry jus and chive oil
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    Lemon and honey parfait with fresh raspberries and roasted figs in a port wine syrup
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    Camembert de Normandie AOC with grosseille compot & mache salad

    Monday:
    Pan-fried scallop on braised leek with a lemon froth and prosciutto crumbs
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    Chili kumara soup with coconut cream and fresh coriander leek salad
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    Lemon grass & ginger sorbet
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    Pork filet stuffed with pear and black pudding on kumara puree with chili spinach & pear-Riesling sauce
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    Hot chocolate fondants with orange & mint salad, white chocolate ice cream & mint froth
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    Chevre d’Argental with caramelized walnuts

    Tuesday:
    Leek & potato cream shot with smoked fish salad
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    Orange, date & mint salad on marinated feta and lemon-infused olive oil
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    Strawberry & black pepper sorbet
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    Pan-roasted beef fillet on beetroot compot, asparagus, basil pesto and béarnaise sauce
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    Orange and vanilla pannacotta with a lacy tuille and vanilla poached rhubarb
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    Compté AOC with locally cured ham and cornichons

    Wednesday:
    Home-cured salmon on pickled coriander cucumber with a light wasabi dressing and chili-lime crème fraiche
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    Duck confit salad with grilled asparagus and roasted beets and a hazelnut dressing
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    Rhubarb & ginger sorbet
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    NZ lamb rump on basil & parmesan polenta with garlic spinach, oyster mushrooms, mint pesto and walnut gremolata
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    Drambuie and lavender ice cream with earl-grey poached prunes and pistachio toffee
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    Bleu d’Auvergne AOC with pear and date chutney

    Friday:
    Wild mushroom & blue cheese wanton with baby rocket and blackberries
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    White fish chowder with smoked salmon and basil cream.
    Served with a chiffonade of fresh basil & chives.
    -
    Mango & ginger sorbet
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    Poached & roasted chicken ballantines on ratatouille with sautéed spinach
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    Cointreau bread & butter puddings with orange syrup and chantilly cream
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    Morbier AOC with caramelized pears

    Saturday:
    Smoked & seared venison fillet on smoked beetroot puree, micro herb salad
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    Wild mushroom lasagne with wild garlic, asparagus and truffle oil
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    Lemon & thyme sorbet
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    Pan-fried Sea bass on fresh greens with a mango salsa and couli
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    Lime pies & amaretto mascarpone with peppered strawberries & almond foam
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    Mont d’Or, Vacherin du Haute-Doubs AOC served warm with fresh apples and crisps
     

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  2. OGRipper

    OGRipper Turbo Monkey

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    What do I think? I think you should post the info on where this place is, and also maybe send me a ticket.

    :clapping:

    (Holy crap that sounds pretty friggin' amazing.)
     
  3. DaveW

    DaveW Space Monkey

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    Where the hell did you manage to get Kumara from up there!?!?:shocked::clapping:


    Sounds excellent though!
     
  4. TN

    TN Hey baby, want a hot dog?

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    I will totally volunteer my sous chef skills for a place at your table.
     
  5. Damo

    Damo Short One Marshmallow

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    Haha. Anyone from RM is welcome to dinner! Give me a bit of notice though...

    Dave - they call it 'potate douce' here. Same thing though. Cool huh? I also have a company that imports me NZ lamb and venison too (french lamb and venison being sh1te!). Everyone knows the best produce comes from NZ;)
     
  6. DaveW

    DaveW Space Monkey

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    Nice! :D
    Just having a standard kiwi bbq as it's such a nice summer day.
    Lamb chops, venison sausages, Assparagus, Zuchinni's and portobello on the BBQ, corn on the cob and washed down with a bottle of cloudy bay Sav.
     
  7. Damo

    Damo Short One Marshmallow

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    Hell yeah!

    Miss the kiwi barbies.

    Have a Tui for me (I know, basic beers for me!).

    I'm gonna build me a great big rock and slate bbq for this coming summer. Big enough to grill for 20+ people. I'd like to add some kind of smoking chamber onto it too. Not sure how though...
     
  8. DaveW

    DaveW Space Monkey

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    Hmm..... Tell ya what.
    Fly me over and I'll work out how to do that for you! :D
    lol ;)

    With that big slab of slate, how will you do the flame grilling though?
     
  9. Damo

    Damo Short One Marshmallow

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    The big slate slabs go either side of the iron grill. Rough and rustic work benches...
     
  10. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    Damo - do you offer RM discounts? Seriously. I'd love to come over, try the food, and SKI!!
     
  11. Damo

    Damo Short One Marshmallow

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    For sure!

    Drop me an email and we'll sort you out with a great deal.

    Have you had enough of the stateside snow? I thought you guys were having a great season... The snow is pretty damn good here. Did a bit of hiking yesterday - fresh tracks.....

    It would be cool to have you over.
     
  12. TreeSaw

    TreeSaw Mama Monkey

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    Dancin' over rocks n' roots!
    :drool: I would be in heaven sampling that menu (and I don't ski).
     
  13. SkaredShtles

    SkaredShtles I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!

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    Oh - it'll be a number of years before I'm actually able to consider coming over... :D
     
  14. PatBranch

    PatBranch Turbo Monkey

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    I need to go there for that food and snowboarding!