New Year's Eve Dinner 2008

Well it was a wonderful night and thank you Poul (our chef) who worked so hard to make it such a great success. Thank you also Dean, Sharon, Paul and Jeanette for your delightful company through the years' end and for making the evening such a memorable occasion.

We kicked off the proceedings with the launch of our new cocktail, Kerrouet Royale. Mix one short measure (1 cl) of armagnac with one short measure (1 cl) of cointreau using a shaker. Prepare champagne glasses. Pour mixture from shaker into glasses one part to five parts champagne. Serve immediately.

Most people are familiar with Kir Royale (a fusion of crème de cassis with champagne) but Kerrouet Royal has a much more powerful flavour and pulls a punch which lives up to the name of the village it is named after! Ker is the Briton word for house or village. Rouet is a derivative of the French word for King (Roi). The village of Kerrouet has historical royal links and if you look up at our roof you will spot a royal chimney!

The ten course dinner which followed was certainly fit for a king and I have outlined the menu below for you to salivate over! The sticky toffee pudding created by Jeanette was extraordinarily yummy too so thank you Jeanette and yes please send on the recipe!!

Happy New Year .

Kerrouet House

New Year's Eve 2008

Dinner Menu

Amuse Bouche

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Carpaccio of St Brieuc Scallops

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Foie Gras Terrine on Toast

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Lobster Bisque

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Granitee of Mulled Wine

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Filet of Beef with a Truffle Sauce, Wild Mushrooms and Royal Blue Potatoes

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Stilton

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Dessert Surprise

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Welsh Sticky Toffee Pudding

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Coffee and Petite Fours