|Deep Fried Tuna Ravioli with Sauce Vierge, Citrus, Dill|
They do look like UFO's sitting on the plate and one could say that the combination of deep fried tuna filled ravioli, sauce vierge and citrus a trifle "out of this world" but within in the first bite, it all came together.
More surprising was that the tuna filling was barely cooked even with deep frying - the pastry was very flaky, the combination of sauce and assorted citrus (orange, grapefruit) played well with the tuna and the fragrant touch of dill, added a mild aniseed note.
|Lamb Galette, Pommes Mousseline, Cassoulet, Roasted Chicken Jus|
The lamb has been slowly cooked at 120°C, the fat drained and the meat shredded and compacted to form a galette - it's then topped with a bread crust. The slice is served on (and with) pommes mousseline and "cassoulet" - in this case slow cooked black eyed peas in a rich tomato based sauce.
|A Night at the Movies |
Bubblegum Icecream, Bubblegum Meringues, Chocolate ganache, raspberry jelly, salted caramel popcorn