Champagne Dinner

Yesterday was a fun day, I was an extremely long day at work but most of the time I was actually cooking and this was just fun. Usually I spend a lot of time in the office doing the paperwork I "love" so much, but yesterday I was out in the kitchen the entire day. I must say that I am very fortunate that I have an extremely understanding partner. I told my Fiancee that I should be back home between 10 and 1030 PM but arrived after 11 PM. We usually eat together when I come home after service and she wanted to treat me with a Tilapia cooked in Coconut Broth. I love it but because I was so late we did not eat and went straight to bed.....we will have it today

The special part of this day was that we had a dinner with Moet & Chandon Champagne and we cooked something that was different to what we normally cook so of course I take this opportunity to go a little wild.

 

Here is the menu we cooked

Diver Scallop in chilled Sweetcorn Broth

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Sauteed Foie Gras  on Apple and Pear Tart Tatin

Champagne and Caramel Reduction

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Pave of Salmon and Lobster tail

Saffron Parsnip Mash, Herb Beurre Blanc

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Hear of Karan Beef Fillet slow roast in the Oven

Napoleon of creamed Potatoes, Spinach and Mushrooms

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Delice of Chocolate and Raspberries

Croustillant and macerated Berries

Sounds good? Ah yes it is good. It was a lot of work, especially the Tarte Tatin as first I made a thin, crips layer of puff pastry, baked it and cut it out. Then the Apples and Pears have been sliced on a slicing machine, then cut out and cooked in Caramel and at the end they have been layered on top of the puff pastry. That took quite some time, but at the end it was all worth it.

 

The guests loved the dinner, of course they had Moet & Chandon Champagne, starting with the Nectar for the Foie Gras. The comments of the organisers was that we were daring to start with this champagne, but the combination absolutely worked out to be perfect, so off to a good start.

Then they had the Brut with the fish and the Rose with the meat, everything went well. To finish off the meal Dom Perignon was served with the dessert, wow, we really ended up on a high note and all 25 guest were raving about food and wine. So yes it was a good evening.