GM Menu: Autumn 2014

In the throes of the autumn of 2014 (May), I came to the primary realisation that doing seven courses for nine people felt like significantly more time in the kitchen than I would prefer.

The larger group of people also meant less opportunity to discuss the food (and wine) with guests, and I felt that presentation had been sacrificed slightly for required speed – nine plates take time to plate-up by only one person.

I suppose 9 people × 7 courses plus 1 amuse (or more accurately put, 23 or so components served to 9 people over 8 courses) is the point where assistance in the kitchen is required so that I don’t compromise on quality (as I’m dining too). For such an event, a fellow-dining ‘sous chef‘, to assist with plating, is probably the way to go.

However, I also realised that a smaller group (five or six diners rather than seven) remains my preference.

Smoked trout wearing choux

Pumpkin, blue cheese and walnut ravioli; crispy sage

Quail, smoked chestnuts, melted leeks, thyme

Chicken liver pâté, caramelised onions, toasted brioche

Pheasant roulade; onion, pistachio and pancetta stuffing; sauerkraut; game jus

Braised Chinese-style pork belly, Szechuan pepper toffee, apple and fennel salad

Cheese, poached pear, croutons, spiced almonds

Chocolate semifreddo, hazelnut fudge

This entry was posted in Uncategorized. Bookmark the permalink.

Comments are closed.