And now we are back to some more tasty matters.
We are working our way through the menu… looking at every dish to see if there is any thing we can do better / different.
Being sure of the wines to be served with each dish.
(Including desert wine with … well, the desert.)
Naturally we started with our chocolate mouse.
I have to say that I thought we had the best Choc. Mouse in the world.
But Sarah, our Chef in France, last year, did a fantastic. Quenelle of mouse with fleur de Sal and Capsicum Jelly cubes.
So we started our comparative cook off.
Main ingredient is the 70% cacao
Results are.
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