Chef's suggestions for Barbara & Andrew Thursday 7th August Vandenesse en Auxois
Amuse Bouche
Escargots de Bourgogne
Baked Snails filled with Garlic & Parsley Butter
or Consomme de Tomate
Spiced Tomato Consomme
Dos de Loup de Mer farci, aux jus d'Estragon et de Fenouil
Steamed Fillet of Sea Bass filled with Mousse and served with Tarragon & Fennel
or Carre de Cochon au Lait au Jus a la Thym
Roast best end of Suckling Pig, served with a Thyme Scented Juice
Plateau de Fromages
Soupe de Fruits d'Ete
Summer Fruits steeped in a Raspberry Sauce
Examples of menus served on board.
