Dish 1: amuse-bouche
Dish 2: Langoustine Royale baked “carapace” spices – oil of crustaceans, mousseline of carrots, curry and coconuts
Dish 3: Hops sprouts from Poperinge – farms egg sabayon with white beer – crisp with cereals – and white ham Duke of Berkshire
Dish 4: Baked supreme of Pigeon from the Dombes – marbre of the legs, Morteau ham, gooseliver ratatouille of vegetables – garden peas
Dish 5: Cheeses
Dish 6: Dame blanche
Dish 7: petit-fours and coffee
This was my first michelin experience last year and it was completely eye opening (the quality of service, ingredients etc). Highlights for me on this was the goose liver ratatouille and the dame blanche, which was to die for.
by mrmoomoomoomoomoo