Christening lunch
*
STARTER
Endive and walnut salad with Roquefort dressing
French or Belgian endive mixed with walnut pieces,
thinly sliced shallots and chopped parsley seasoned with
a strong dressing made by combining Roquefort cheese, garlic,
red wine vinegar, Tabasco, Dijon mustard and whipping cream.
*
MAIN
Roast rack of lamb with flageollet bean purée
The meat is roasted pink and the beans are cooked with
a brunoise of vegetables and then puréed with olive oil and lemon juice.
Lamb and flageollet is a classic french combination.
Green salad with fresh herbs and truffle
Oak leaf, lamb’s lettuce, chicory, watercress, rocket, dandelion, trévisse…
tarragon, dill, basil, sage, chervil, parsley, mint… and some chopped truffle…
*
DESSERT
Lemon tart
Individual lemon tart garnished with a drizzle of chocolate sauce on the plate and red fruits.
