Due to the extreme pressure exerted on me by the atelier members, I present today “Take One” of the festive menu, to get the dialog and exchange of ideas started. This is a conceptual presentation, there are no real photos of the dishes.
The first dish is the opening of the experience. It has to be adventourus, but at the same time familiar, so it does not have to fight the distance.
My choice is trout tartar, served with pears marinated in Greek Tsipouro (grappa) and leaks confit.
The main dish is always a big gamble, as you have ot meet and excced the expectations that were (hopefully) created from the first dish.
I propose a Millefeuille of roast pork leg with chestnuts, prunes, green and red gabbage and craked wheat.
The leafs are paper thin slices of the leg, the cream is made of all the ingredients listed above. It is served with caramelized carrots and potatoes.
My favourite is a Chocolate and Chestnut charlotte.
This is it for now folks, the ball is over to you!