Celebrating dad's birthday dinner here, with a menu selected by Chef Nicolas Boutin. Most of the dishes worked very well, but I didn't quite get the abalone and foie gras.
Full account on dinner is here: https://www.diarygrowingboy.com/2018/10/dads-bday-2018-ex-chateau-is-better.html
Abalone, pickled kombu, duck foie gras, pear
inventé par Marie Antoine Carême: the must-have 'vol au vent', flaky puff ring, langoustine, salicornia, liquorice scented coulis
inventé par Marie Antoine Carême: the must-have 'vol au vent', flaky puff ring, langoustine, salicornia, liquorice scented coulis
il est doux: Cevennes onion, spelt wheat, black truffle
il est doux: Cevennes onion, spelt wheat, black truffle
Colvert duck, amaranth, Solliès fig
