The feedback was that it was the best chocolate tart ever and I agree as do many other chefs. It was so good in fact that the remainder of it disappeared from the fridge over night and the E.C. It has a sweet pastry which is like biscuit and is seriously good. It is for adults, it uses hardly any sugar the texture comes from eggs, cream and 70% + chocolate. It is Simon Hopkinson’s and, to my mind, if you are serious about chocolate, you will find none better. What else could it be? I have used this recipe for years. I love how recipes capture feelings of nostalgia and joy, I think that is one of my favourite things about cooking that it is an aide memoir to love, life and fun.Ĭhocolate Tart, crème d’isigny, raspberry coulis. This dish holds happy memories for me as I first had a take on it at Bully’s French Bistro in Cardiff with my dear friends Lib and Rob. I will always incorporate it in the future.
He suggested a prune soused in Marc de Bourgogne and I thought that was such a clever idea. The feedback was great and chef thought that the rabbit was perfect, the mustard sauce could have been a little more punchy on the Dijon, the puree needed a little cream, the potatoes were delicious but the dish could go to a new level with the addition of a fruity note.
Loin of Rabbit stuffed with boudin noir wrapped in pancetta and served with pommes fondant, celeriac puree, heritage carrots and Dijon mustard sauce. I added a few micro herbs of vibrant green and a dust of parmaggio The black backdrop was perfect for the vibrant pink shrimp and pearlescent scallops. He could see what I was trying to do, which was use the nuttiness of the Nano rice as a contrast to the softness of the seafood. They were gone in seconds and I was delighted with the feedback.īlack risotto with lobster bisque and crevettes decorated with Manx Queenies
BELMOND AFLOAT IN FRANCE FREE
I had picked one vegetarian, one gluten free and vegan, one fish and one which was ostensibly a posh mini bacon, egg and tomato on toast. Mustard biscuits, goats’ cheese and beetroot. Smoked salmon, cucumber and cream cheese pin wheels Mini toast, jambon, tomato caviar and a quail’s egg I headed to the boat for an afternoon of mise en place. As for Coquille St Jacques they are my favourite food, my death bed dinner, and I treat them with absolute love. I had learnt my risotto skills in Venice so I was quite confident about handling the squid ink Vialolone Nano rice. I decided on black risotto made with lobster bisque and tiny pink crevettes and finished with the jewel like scollies. I felt the scallops were going to be my lucky charm. I had spotted some Manx Queen scallops, I had a vague idea about a dish that I hadn’t actually tried out but, had been toying with for years. I was beginning to panic and so decided to grab a croissant, sit in the car for five minutes and consider altering the menu. My entree was supposed to be a trio of seafood, but I did not like the look of the selection and could not find any oursin, which was one of the main components of the dish. I had a budget but, unless I filled my trolley with caviar, I had no real chance of going above it. I arrived in Dijon and met a crew member who handed me a credit card and I ran around Grand Frais ticking items off my list. My car was the only one on the car deck, it was three weeks before England went into lockdown and none of us knew, or had a hope of imagining, what came next. I had planned my menu thoroughly but was still tweaking it on the unusually quiet ferry crossing.
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