Business lunch

Posted by Philippe on Nov 7th, 2006

*
STARTER

Spiced parsnip soup
Parsnips, spices and apples for a flavoursome and smooth soup.
Garnished with finely sliced chives.

*
MAIN

Quails, watercress and celeriac remoulade
Oven roast boned quails with a lot of lemon and thyme served with
shredded celeriac, which is dressed with a mustard and anchovy flavoured mayonnaise,
and a small bunch of peppery watercress.

*
DESSERTS

Orange marmalade sponge with Jersey cream and custard
Classic turn out marmalade sponge on a plate with
a double treat of thick Jersey cream and Grand Marnier flavoured custard.

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Interviews


In the first in this series of podcasts exploring the origins and preparation of some of today's most innovative dishes, Chef Philippe Haag discusses celeriac. You'll hear what you can do with this unusual and often overlooked vegetable, including a step-by-step guide to making a French favourite: celeriac remoulade.

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