Thursday 15 May 2014

The Gourmet Vegetarian


Cèpes from the forest
One of the delights of being a professional chef is that you get to appreciate the extraordinary variety of food provided by Mother Nature. This is often best demonstrated by the gourmet vegetarian who using a combination of skills and knowledge can turn a simple product (or combination of products) into a sophisticated and extraordinary culinary dish. The menu below is a sample of our new five day gourmet vegetarian cooking course. In most cases remember the secret is often in the sauce!!



Monday
Lunch
Starter: Creme Ninon, a classic French green pea soup
Main: Mozzarella in carrozza
Cheese: Selection of French cheeses
Dinner
Starter: Artichoke in a citrus soup
Main: Potato Gnocchi with salvia butter and Parmesan
Cheese: Selection of French cheeses
Dessert: Panna Cotta with fresh fruits

Tuesday
Lunch
Starter: Bruschetta
Main: Parmesan Omelette
Cheese: Selection of French cheeses
Dinner
Starter: Rosemary baked carrots with a curry Sauternes sauce
Main: Farci Nicois
Cheese: Selection of French cheeses
Dessert: Chocolate Fondant with Vanilla ice cream & orange jam

 Wednesday
Lunch
Starter: Small tomato pizza Provençale
Main:  Grilled goats cheese with peppers and toast on a salad
Cheese: Selection of French cheeses
Dinner
Starter: Asparagus with poached egg and Hollandaise Sauce
Main: Homemade Pasta with pesto
Cheese: Selection of French cheeses
Dessert: Caramelized strawberries with cinnamon & poppy seed ice cream

Thursday
Lunch
Visit to Dinan Food Market or visit Mont St. Michel
Dinner
Starter: Provençale Courgette Tart
Main: Mushroom risotto
Cheese: Selection of French cheeses
Dessert: Apple Gratin with Cinnamon ice cream

Friday
Lunch
Starter: Beet & caramelised onion tart
Main: Caesar Salad
Cheese: Selection of French cheeses
Dinner
Starter: Gazpacho
Main: Polenta Lasagne
Cheese: Selection of French cheeses

Dessert: Tiramisu

No comments: