Dinner - Legumes / Vegetables

Question 1

Stilton with pear and honeycomb

Answer 1

Two and a half to 3 oz of stilton is served at the proper temperature with a piece of honeycomb and a wedge of warm ember baked pear this is presented on 3 small b&b plates. contains dairy.

Question 2

Crudites de legumes du jardin

Answer 2

Fermented white asparagus, fermented cucumber, fresh snow peas, fresh radish, fresh haricot vert, fennel and petite spinach or served with a condiment made with fermented mayonnaise whole grain mustard and elderberry capers.
vegetarian gluten-free can be vegan without the condiment.

Question 3

Salad of Chicories with Oro Blanco, Aged Cheese, and Citron

Answer 3

Castelfranco radicchio and iceberg lettuce are mixed with fresh Oro Blanco, Citron and shaved Parmesan, and aged Comte cream.
Vegetarian gluten-free can be vegan without cheese.

Question 4

Carpaccio of Kohlrabi with Onion and Turnip Seed Oil

Answer 4

Kohlrabi is compressed in linden leaf oil garnished with pickled onion flowers and dressed with turnipseed oil and green strawberry kosho.
Vegetarian vegan gluten free.

Question 5

Roasted lettuce with warm fromage Blanc, hazelnut and brown butter

Answer 5

Gem lettuce is brushed with brown butter and roasted, finished with warmed fromage Blanc and dressed with a vinaigrette made from hazelnut, hazelnut oil, brown butter and lemon.
Vegetarian gluten free

Question 6

Aubergine with blackberry and basil.

Answer 6

Eggplant is cooked in oil, tossed in miso vinaigrette with roasted black trumpet mushrooms, and garnished with blackberry, Huckleberry, basil. Finished with a charred eggplant sauce
vegetarian contains gluten.

Question 7

Risotto of new potatoes with Kaluga caviar and Chive

Answer 7

New potatoes are cut down into rice sized pieces and cooked in chicken stock and cream to resemble the texture of risotto. It is finished with 12 g of Kaluga caviar reduced cream and chive oil
Gluten-free.

Question 8

Confit hearts of fennel with mandarin and sweetgrass

Answer 8

Hearts of fennel are cooked in olive oil and elderflower syrup they are glazed lightly with butter served with roasted artichoke and garnished with pickled Mandarin wild fennel castelvetrano olive and finished with sabayon made with savagnin and sweet grass vegetarian gluten free.

Question 9

Morels roasted in brown butter with Walnut and Bergamot

Answer 9

Morel mushrooms are roasted in brown butter and placed on top of a morel mushroom puree made with black walnut miso with steamed petite spinach finished with a bergamot marmalade shaved walnut walnut cream and walnut oil
vegetarian contains nuts contains gluten.

Question 10

Courgettes with elderflower and green almonds

Answer 10

Zucchini and summer squash or julienned and gently warmed in an almond vinaigrette the dish is then garnished with green almond and fresh elderflower and finished with an elderflower cordial and olive oil
vegetarian gluten-free

Question 11

Onion tarte tatin with apple and mustard

Answer 11

Peeled shallots or cooked in sugar and topped with brunoise apples mixed with mustard and brown sugar, cooked with a pie crust and flipped upside down. it is garnished with wild onion flowers lemon and syrup with bernades vegetarian.

Question 12

Aspergés de printemps with wild ramps and sweet grass

Answer 12

Green and white asparagus are grilled and topped with pesto made with wild fennel the dish is dressed with a sabayon made with toasted sweet grass and finished with wild ramps
Vegetarian contains dairy

Question 13

Fava beans with creamed sea lettuce manila clams and katsuoboshi

Answer 13

Fresh fava beans or blanched, shucked and warmed with diced white asparagus, steamed and Manila clams, and finished with the tosazu (a condiment made with katsuoboshi, soy and mirin) that is spooned over cream sea lettuce and finished with ramp oil and olive oil
pescatarian contains shellfish contains gluten (soy).

Question 14

Ricotta Gnudi with wild mushroom and smoked bechamel

Answer 14

Fresh ricotta is formed into a dough with a very small amount of flour and egg, the dumplings are boiled, topped with wild mushrooms roasted in butter, a mushroom and parsley condiment, and shaved King trumpet mushroom warmed and butter. it is served with an aerator and smoked bechamel
Vegetarian contains gluten contains dairy

Question 15

Grilled porcini mushrooms with lardo and mussel veloute

Answer 15

Porcini from Oregon or marinated with miso, shio Koji, vinegar,  chamomile and are grilled.  they are topped with sliced lardo (pork fat) made from Iberian pigs.  it is served with a veloute made with mussels and smoked paprika and garnish with wilted nasturtium leaves 
contains gluten (soy) contains dairy