Here are some exerts from our menus and what you might expect to feast on when on one of our tours.
Ham, wholegrain mustard & tarragon crepes
Goat’s cheese terrine with figs, crème de balsamic reduction, fig chutney and roquette
Crispy, slow roasted belly pork, sage sauce & roasted fennel
Strawberry and vodka jellies with home made vanilla ice cream
Mousse de canard on toasted brioche
Gravadlax with sweet dill mustard sauce & pickled cucumber salad
Roast leg of spring lamb with rosemary garlic & feta crumble, burn aubergine sauce, & roast sweet potatoes
raspberry grappa panna cotta
Greek salad on parmesan shortbread
walnut, pear, endive & blue cheese salad
Duck confit, served with a Mediterannean salad
Tart tatin
Crostini with toppings
Watermelon & prawns with sweet chilli
Fillet cooked on the BBQ and served with a sauce vierge, on a gorgonzola polenta
cherry tart
Anchoide
Soufflé, goats cheese and chive, double baked OR roulade with ricotta and pesto
Fresh fish with Béarnaise sauce, crushed new potatoes with chives and asparagus
Crème caramel / crème brule
Asparagus (or roquette) ham & goats cheese rolls
Sweet potato and sage gallette with chilli garlic oil
Chicken balotine with roast Mediterranean vegetable couscous harissa & pesto sauce
Apricot frangipane torte
Anchoidè
Foie gras with caremelised figs
Magret de canard with warm salad
Lemon curd soufflé
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