Five Days of Gourmet Cooking

Monday

Lunch
Starter:
Bruschetta on toasted bread
Main: Salmon fish cakes on a garden salad with homemade sauce remoulade
Cheese: Selection of French cheeses

Dinner
Starter:Artichoke in a citrus soup
Main: Langoustine stuffed chicken leg with mushroom sauce
Cheese: Selection of French cheeses
Dessert:Panna Cotta with fresh summer fruits

Tuesday
Starter: Gazpacho
Main: Turkey breast marinated in soya, ginger and chili
served on a salad with toasted pine kernels
Cheese: Selection of French cheeses

Dinner
Starter: Grilled scallops with endive soup and chives
Main: Veal fillet with basil sauce, crème fraiche potatoes and rosemary roasted vegetables
Cheese: Selection of French cheeses
Dessert: Lemon cake with cointreau creme fraiche

Wednesday

Lunch
Starter: Small tomato pizza
Main: Warm smoked fish on a salad with horseradish cream
Cheese: Selection of French cheeses

Dinner
Starter: Grilled Langoustines with garlic butter
Main: “Frikadeller” Danish styled meat balls with
potato salad and cucumber salad
Cheese: Selection of French cheeses
Dessert: Tiamisu

Thursday

Lunch
Visit to a local food market where we will taste the famous Briton Galettes!!

Dinner
Starter: Mushroom Risotto
Main: Pan fried skate wing with lemon, capers, parsley & new potatoes
Cheese: Selection of French cheeses
Dessert: Caramelized strawberries served with
cinnamon and a poppyseed ice cream

Friday

Lunch
Starter: Mussel soup with saffron
Main: Caesar Salad
Cheese: Selection of French cheeses

Dinner
Starter: Lobster bisque
Main: Slow roasted lamb with oven baked vegetables
Cheese: Selection of French cheeses
Dessert: Poached peach with a sabayon sauce and fresh raspberries