5 DAY SPRING COURSE 2013
Monday
Lunch
Baking Bread
Chicken stock making
for the week
Starter:
Green Pea Soup “ Creme Ninon”
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 Sauce Tarragon
Pommes Anna and roasted
Jerusalem Artichokes
Cheese: Selection of
French cheeses
Dessert: Panna Cotta
with fresh fruits salad
Tuesday
Lunch
Starter: Small tomato
pizza Provençale
Main: Chicken Salad
with Asparagus on toasted bread
Cheese: Selection of
French cheeses
Dinner
Starter: Grilled scallops with spinach and a Sauce Curry-Sauternes
Main: Veal fillet with Sauce Basil, crème fraîche potatoes and
rosemary roasted
vegetables
Cheese: Selection of French cheeses
Dessert: Chocolate
Fondant with Cinnamon ice cream strawberry coulis
Wednesday
Lunch
Starter: Asparagus with
poached egg and Hollandaise Sauce
Main: Warm smoked fish on a salad with Chive
Cream dressing
Cheese: Selection of French cheeses
Dinner
Starter: Grilled
Langoustines with Garlic butter
Main:
“Frikadeller” Danish styled meat balls with
Potato salad and
Cucumber / Tomato salad
Cheese: Selection of
French cheeses
Dessert: Caramelized strawberries served with
A Poppy seed ice cream
Thursday
Lunch
Visit to local food
market where we will eat galette saucisse
Dinner
Starter: Mushroom Risotto
Main: Pan fried Skate wing with lemon, capers,
parsley & new potatoes
Cheese: Baked Brie with Dijon Mustard
Dessert:
Apple gratin with home-made cinnamon ice cream
Friday
Lunch
Starter: Mussel soup
with Saffron
Main: Caesar Salad
Cheese:
Selection of French cheeses
Dinner
Starter: Lobster bisque
Main: Boeuf en Croûte
or Beef Wellington
Cheese: Selection of French cheeses
Dessert:
Tiramisu
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