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Midsummer House

7 course vegetarian lunch, Jan 16 2015
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beetroot baked on open coals, quinoa, goat's cheese, mizuna
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beetroot baked on open coals, quinoa, goat's cheese, mizuna

The beets were baked for a long time in a smoky fire. The beets were brought out to the table from the fire, cut in half, the center was cored and put onto the plate. The rest of the beet was too intense and given to the pigs. The goat's cheese was frozen in liquid nitrogen (that is what the vapors are coming from). There was a beet reduction on top. This was my favorite dish, I loved the mix of the goat cheese foam and smoky beets.

20150116Pro

  • Untitled photo
  • starter
  • Truffle Eclairs and some Lemon crisps.  The Lemon ones had a soft filling that exploded in your mouth as you bit into them.  The eclairs were awesome too.
  • celery, goat's cheese, horseradish
  • beetroot baked on open coals, quinoa, goat's cheese, mizuna
  • Crispy hen's egg, Jeruselum artichoke, autumn truffle and wood sorrel
  • Smoked roscoff onion, pearl barley, burnt onion consomme and vacherin
  • main course: pithivier, seasonal vegetables, sauce soubise
  • optional cheese course
  • lemon posset, blueberries, lemon espuna
  • Passion fruit, yogurt, dark chocolate
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