So here is the menu for the dinner on oct.23 featuring chef albert roux of le gavroche in london.
chilled maine lobster
pushed avocado, yuzu creme, osetra caviar
duck foie gras
spiced bread, parsnip, port jus
risotto de carnaroli
shellfish, black grouper, parsley jus
kobe in two preperations
ribeye and shortrib, celeriac, chanterelle, sauce perrigordine
ckc farm baby caprino
black mission fig, micro arugula, 25 year old balsamic
toffee roasted pear
sea salt caramel ice cream, pistachio lace tuile.
