Business dinner

Posted by Philippe on Nov 7th, 2006

*
STARTER

Chestnut and celeriac soup
A thick soup with delicate flavours.
Chestnut, celeriac, celery, pancetta, garlic, juniper berries and bay leaves
are combined and simmered in chicken stock.
Served with grated Parmesan cheese.

*
MAIN

Grilled veal chop with Roquefort butter served with roast tomatoes
The chop is served, pink inside, on a plate with roast tomatoes
and garnished with slices of Roquefort butter and a lemon wedge.

Rosemary Bruschetta
Sourdough bread, rubbed with fresh rosemary and garlic,
sprinkled with salt and olive oil poured over it, toasted.

Winter salad
A salad of bitter chicory leaves dressed with
truffle oil, extra virgin olive oil and balsamic vinegar.

*
DESSERT

Individual chocolate flan served with hazelnut and orange biscotti
A rich and creamy chocolate flan with a little coffee added.
Served with biscotti.
Just think chocolate, orange, coffee, hazelnut…

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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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