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- Black truffle 'Pot-au-Feu' dinner
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- Groups 7+
LA GRANDE BOUFFE...
Black Truffle 'Pot-au-Feu' Dinner
Tuesday 3rd December, 2019
For our December edition of La Grande Bouffe we’re moving eastward from Provence towards the Alps and waving hello to Italy beyond them.
Pot-Au-Feu, one of France’s favourite dishes, is our favourite thing to cook in Winter: a clear, shimmering, rich broth; mixed meats simmered slowly to a delicious wobble; dumplings to float, pickles to pique your interest, and some quite seriously strong mustard to help proceedings along nicely.
Similarities with Piedmont’s Bollito Misto abound; but a Pot-au-Feu (literally: Pot-on-the-Fire) is a more humble affair, and all the nobler for it. We’ll be salting and simmering aged Beef Ribs, plump Yorkshire Chickens, and Smoked Boiling Sausages. We’ll make some little dumplings from roasted bone marrow and parmesan to bob around in the broth, then to follow, a plate of the meats in all their glory, sprinkled with flaky salt, moistened with more broth, and, why not, covered in a shower of Black Truffles.
To start, a few Franco/Italian snacks: crispy salsify roasted in flaky pastry, smoked ham with mustardy remoulade, and all the flavours of a ribollita smushed onto one happy piece of toast, to be drizzled with the new oil from the Capezzana Estate. This time of year, the Pears are heavy, soft and sweet, the Endives break with a loud snap, and the Roquefort is at its salty, mineral best, so a little salad seems in order. After the main event there’ll be more cheese (for those loosening their belts for the festive season), and a Chestnut & Chocolate cake to round things off.
Salsify in Brik pastry
Speck & Celeriac Rémoulade
White Bean & Black Cabbage Toast with New Season’s Olive Oil
Pear, Endive & Roquefort Salad
of Shortrib, Chicken, Morteau Sausage & Black Truffle
(to be Served in Two Parts)
with Bone Marrow Dumplings to float in the Broth,
Mustard, Horseradish Cream, Cornichons & Auntie Mary’s Pickled Red Cabbage
Chocolate & Chestnut Cake
Tuesday 3rd Decembr, from 6pm - book online here