Come join me at this event indulging in some of the most expensive ingridients utilised to their full potential.
Layers of Parmesan biscuits with a fig relish topped with grilled Camembert served with a Sesame, Dijon mustard and Hazel nut emulsion.
- Dill-stuffed Prawns with baked Lemon and a dash of Cayenne pepper.
- Grilled Quail with Grapes in a Muscat wine served with boulangere Potatoes.
- Peach gratin, layers of butter grilled peaches with cherries in a Champagne Sauce
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