Monday, 24 March 2008
Saturday, 22 March 2008
Restaurant Gordon Ramsay March 21st, 2008
Bollinger Special Cuvee Brut non-vintage
Amuse Bouche of potato ravioli on a mirepoix, truffle and a jacket potato consume
Sautéed foie gras with roasted veal sweetbreads, Cabernet Sauvignon vinegar and almond velouté
Riesling Spatlese Bernkasteler Badstube , Dr. Thanisch, Mosel Germany 2004
Line caught turbot fillet studded with Perigord truffle, boulangère potatoes, leek ballottine and civet sauce
Chateauneuf -du-Pape blanc domaine de Beaurenard 2006
pre-dessert
Mango smoothie, creme fraiche, space dust
Caramelised Tarte Tatin of apples with vanilla ice cream.
Tokaji Aszu 5 Puttonyos, Oremus, Hungary 2000.
this is the finest dessert in the world.
without doubt.
Amuse Bouche of potato ravioli on a mirepoix, truffle and a jacket potato consume
Sautéed foie gras with roasted veal sweetbreads, Cabernet Sauvignon vinegar and almond veloutéRiesling Spatlese Bernkasteler Badstube , Dr. Thanisch, Mosel Germany 2004
Line caught turbot fillet studded with Perigord truffle, boulangère potatoes, leek ballottine and civet sauceChateauneuf -du-Pape blanc domaine de Beaurenard 2006
pre-dessert
Mango smoothie, creme fraiche, space dust
Caramelised Tarte Tatin of apples with vanilla ice cream.Tokaji Aszu 5 Puttonyos, Oremus, Hungary 2000.
this is the finest dessert in the world.
without doubt.
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