With Summer ahead and the longest days of the year round the corner,
we are cooking with a light touch.
In the apéritif hour SNACKS will arrive.
Then we will be breaking HOME MADE BREAD.
Soon after our SEASONAL VELOUTÉ will get you all ready for dinner.
I have decided to have a go at making cheese…albeit simple! But the RICOTTA
starter should fair well. [fig, apple, balsamic, basil]
The journey continues with SALMON on TOAST [mousse, smoked, wasabi, brioche]
Followed by FREE RANGE WRAPPED PORK
[Parma ham, mash, charcutiére Sauce]
We take a break, chat and have a drink.
Dessert is all about LEMON [cake, drizzle, brulée, meringue, raspberry]
And to finish we share BRITISH CHEESES [served with the usual suspects] and Voila…