philippe haag - chef

*
STARTER
Grilled cherry tomato and goat’s cheese salad
The grilled cherry tomatoes are left to marinate with chopped shallots
in a basic vinaigrette for one hour. Torn mint added to
well seasoned whipping cream is then spooned onto the tomato
and served topped with grilled half crottin goats’ cheeses.

*
MAIN
Roast monkfish with crushed potaoes, olive oil and watercress
A succulent fillet of monkfish with a crisp brown crust
served on a pile of crushed potatoes with olive oil and wilted watercress.
Finished with a drizzle of aged balsamic vinegar on the plate.

*
DESSERT
Pruneaux and almond tart
The sweet and nutritious dried pruneaux are soaked in a very strong
Earl Grey tea for at least one hour before being used in this tart
made from pâte sucrée and an almond custard.

*
STARTER

Small corn pancakes and sliced mozarella
A batter made by crunching corn with some milk in a mixer to which
flour, milk and salt is added. It is cooked in a pan until the corn is tender,
they are served warm with seasoned sliced mozzarella.

*
MAIN

Oeuf en cocotte
The egg is baked in a bain-marie with crème fraîche, ground cumin, salt and pepper.
Eat with the cheese straws.

Cucumber salad with tarragon and capers
Cucumber slices seasonned with yoghurt, salt, pepper, capers and chopped tarragon.

*
DESSERT

Orange blossom biscuits
To appreciate dipped into tea and to eat with the citrus salad.

*
DRINKS

Fresh fruit juices
Freshly made using seasonnal fruit.

*
MAINS

Moroccan preserved meat with green bean salad
The meat (I use beef ‘shoulder of mutton’ cut or brisket) is thinly sliced
and marinated in spices, salt and grated onions for a couple of hours
and then dried very slowly in a low oven.
It is shredded into strips and served in a green bean salad.

Spiced beef with fenugreek and hummus
A piece of sirloin dry-marinated with fenugreek seeds,
nigella seeds, coriander seeds, paprika and chilli flakes,
is seared on a griddle pan, finely sliced and laid on whole parsley leaves.
It is served with hummus and pickled chillies.

*
SALADS/SIDE DISHES

Carrot and cumin salad with pine nuts and fresh coriander leaves
Cooked and sliced carrots, coriander leaves and toasted pine nuts
tossed in a dressing made with roast and ground cumin seeds.

White cabbage, mint and caraway seeds salad
A healthy Lebanese salad: finely shredded white cabbage, roughly chopped mint
and parsley leaves and roughly crushed caraway seeds
dressed with garlic, lemon juice and olive oil.

Winter tabbouleh
The tomato is replaced in this bulgur and parsley salad
with chicory, fennel, cauliflower, walnuts and pomegranate seeds.
The dressing is made using pomegranate molasses.

Spiced roast almonds
Dry roast whole almonds tossed in olive oil, Maldon salt, sweet and hot paprika.

Potato, orange and fennel salad
Fennel slices, orange, salad potatoes tossed with a simple dressing
whisking together olive oil, red wine vinegar, caster sugar and crushed garlic.

*
DESSERTS

Brebis laitier des Pyrénées and plum compote
Thin slices of ewe’s milk hard cheese served with plums cooked in a spiced white wine sugar syrup.

Tunisian orange cake with greek yoghurt
A moist cake made from breadcrumbs, ground almonds,
sugar, sunflower oil, orange and lemon zest.
The citrus syrup (cooked with a cinnamon stick and cloves)
is poured on top of the baked cake. Served with Greek yogurt.

*
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…

*
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.

*
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.

*
STARTER

Grilled Jerusalem artichokes, red onion and olive salad
A salad with texture: grilled slices of jerusalem artichokes,
roast red onions, firm green olives, watercress and
curly parsley finely chopped married with a muscley vinaigrette.

*
MAIN

Devilled fillets of mackerel, grilled tomato and herb salad
A traditional British way to highly spice food with English mustard,
cayenne pepper, paprika, ground coriander and wine vinegar.
It also makes the oiliness of the mackerel very pleasing.
A mix of small grilled and raw vine tomatoes, mint, onion
for a fresh and simple, but perfect accompaniment.

*
DESSERTS

Walnut tart and thick Jersey cream
A bit like a Bakewell tart with walnuts. Thick Jersey cream goes well with the tart.

*
STARTER

Pâté de campagne with ‘herbes de Provence’, sweet and sour dried figs and toast
A traditional old fashioned coarse pâté made from pork meat and pork liver,
herbs, spices and onions served with orange and onion marmelade,
pickled dried figs and pain Poilâne toast.

*
MAIN

Boeuf Bourguignon, braised red cabbage and potatoes
A dish of braised beef cooked with button onions, button mushrooms
and “lardons” in red wine of the region. It is served with thinly sliced red cabbage
slowly cooked with onion, apple, white wine vinegar, dark sugar,
and a few spices like clove, nutmeg and cinnamon and with boiled potatoes.

*
DESSERT

Walnut cake with coffee crème anglaise
A delicate and smooth cake served with coffee flavoured custard.

*
STARTER

Marinated mushrooms and raisins with coriander seeds and vegetable salad
A slightly exotic touch is given to this french salad by using coriander seeds, raisins and fresh mint leaves. Mushrooms are cooked in dry white wine and lemon juice with ground coriander seeds, onions and bouquet garni before being left to marinate for 24 hours with the blanched raisins in their reduced cooking liquor to which tomato has been added. The salad is then assembled by mixing together mushrooms and a selection of blanched vegetables (small leeks, spring onions, peas, cauliflower, pickling onions…) tossed in a vinaigrette and sprinkled with fresh mint and chives.

*
MAIN

Pan fried salmon with creamy cabbage
An elegant combination of green cabbage, a creamy sauce and crusty salmon.

*
CHEESE

Blue cheeses, toasted baguette and a glass of coteaux du Layon
The coteaux du Layon is a sweet white wine made with chenin blanc
and part of the Anjou and Saumur wines from the Loire Valley.
It is a real wonder with a selection of French blue cheeses.

*
DESSERT

Profiteroles au chocolat
A mouth size choux pastry case filled with crème Chantilly
and topped with chocolate, served with a little chocolate sauce and garnished with raspberries.

*
MAINS

Beef fillet carpaccio, pine nuts and grilled radicchio
Thinly hand-sliced raw beef fillet marinated for 1/2 hour in olive oil.
On a platter the beef is topped with toasted pine nuts and shavings of parmesan.
Served with radicchio, just wilted under the grill and
drizzled with lemon juice, olive oil and balsamic vinegar.

Orange, fennel, olive and smoked herring salad
Segments of orange, membrane removed, and diced, sliced raw fennel and
red onion, green and black olives, smoked herring fillets cut into pieces
are combined with olive oil and lemon juice to make this Sicilian salad.

*
SALADS/SIDE DISHES

Cauliflower salad “di rinforzo”
An invigorating salad usually prepared for Christmas time in Naples.
Blanched cauliflower florets, crushed garlic, chopped anchovy fillets,
capers, cayenne pepper, pitted black and green olives
are dressed with white wine vinegar and extra virgin olive oil.

Baked beetroot with bagna cauda sauce
The beetroot is baked in the oven with thyme, garlic and olive oil covered by its own leaves. It is then peeled and coarsely diced, mixed with finely cubed pickled gherkins and
dressed with the sauce. Bagna cauda is a rich wintery garlic and salted anchovy dip.

Potato, celery and chilli salad
A spicy salad made from potatoes, sliced celery stalks, chopped celery leaves and fresh red chilli.

Carrot, celeriac and artichoke salad
Julienne of carrots and celeriac with sliced preserved artichokes
dressed with mayonnaise and lemon juice.

*
DESSERTS

Taleggio and ciabatta crostini
This whole cows’ milk cheese from Lombardy is fruity in flavour
and can be very runny when ripe.
Served with grilled ciabatta slices drizzled with a little olive oil and sprinkled with Maldon sea salt.

Citrus salad with honey and pine nuts
Prepared white and pink grapefruit, and orange segments
chilled marinating in their juices and honey.
The salad is enhanced by toasted pinenuts.