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Guest Chef Jean-pierre Jacob

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Nov. 14th, 2006 | 03:04 pm

Goodwood park proudly presents French 2 star michelin
Guest Chef Jean-pierre Jacob of Le Bateau Ivre, Savoy France

Lunch Menu

APPETIZERS


Duck Foie Gras
with fruits moelleux and white balsamic vinegar sherbet


The Pike Sweetwater Fish
In Quennelles served with emulsion of crayfish jus


Frogs legs
Roasted Boneless Frog Leg, Garlic Cream, peanut dressing with parsley

SOUP

Chestnut
Fresh chestnut soup wild mushroom of the moment and guinea fowl breast


Green Asparagus
Ice cream and served with warm consomme

MAIN COURSE

Sea bass
pan-seared fillet, mashed potatoes, capers fluffy beurre meuniere


Sea scallop
Roasted with passion fruit coulis, green asparagus, creamy potato with sage


Lamb
carrot puree, asparagus sauce, vegetables


Veal
Veal chop served with acidulated raviole and vanilla potatoes

DESSERT

Chocolate
Hot Chocolate mousse, coconut sherbet


Pineapple
Roasted, spices jus, yoghurt and red berries sherbet


Asparagus
Ice cream, strawberries and crusty


Les petits fours & Mignardises

Im too tired to write about the dishes. =/
The lunch was fantastic... beautiful. Just beautiful.

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