Franconia was taken over on Saturday by the culinary whirlwind that is Robyn.
Four courses matched with four wines, separated by four sorbets, all with the flavours of Christmas throughout. it was the Come Dine with Me menu that was too good for the real thing. But we got the pleasure of it, even if the nation missed out.
The food hangover was so bad the next day, Freya and I could barely even look at Bex's breakfast. Although by 7pm we could of course manage the leftovers.
4 comments:
Can you give us the menu? I love reading menus. Even inflight ones.
Of course! Here you go:
MENU:
-amuse bouche-
pan seared scallop OR sweet potato with orange-nutmeg-clove cream foam
-sorbet 1-
apricot saffron
-starter-
juniper infused fresh mozarella with roasted red peppers (pointsettas), alpine pesto on potato needles served with sloe gin shot on snow
-sorbet 2-
juniper jasmine blossom sorbet
-main-
pork belly, braised with roasted chestnuts, pine honey, and wined plums, cranberry and beetroot. served with beetroot and rosemary creamed spinach.
OR- aubergines braised with roasted chestnuts, pine honey, and wined plums, cranberry and beetroot. Served with beetroot and rosemary creamed spinach.
-sorbet2-
lapsang sujong sorbet
-dessert-
cedar smoked figs, caramelised nutmeg biscuit with mulled wine and eggnog sorbet
-petit fours-
mulled wine truffles
oh my goodness! That sounds divine! Juniper infused mozzarella!
Jeepers that is infinitely better than any inflight menu I have ever seen.
You are fancy over there in London.
xx
Yep, we pretty much eat like that every day *wipes baked bean smear from her cheek*
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