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Category Archives: Chicken
Christmas Menu 2013
Sour cream and cold crab. Perfect with Pierre Gaillard Saint Joseph 2011. The concept was to have this with fresh figs (and rosemary and honey icecream), but it was the week or two between regional fig seasons.
Christmas menu
Pheasant and Quail Terrine, beetroot salad, raisin purée Terrine: pheasant leg and breast, quail breast, chicken livers, prosciutto, seasoning, white wine. Beetroot salad: grated fresh beetroot, dressing of red wine vinegar, lime juice, soy sauce and honey. Raisin purée: plumped … Continue reading →