Either we repetitively made more or less the same dishes, that I’ve posted here before, or I’m starting losing the habit of taking photos before the meals.
Some of the random dishes.
Roasted duck breast marinated with espelette pepper and paprika, roasted Brussel sprouts.
Cold beetroot onion soup with hot potatoes, cream and chives. Sweet and sour due to sherry vinegar, some lime juice and the sweetness of beetroot. Husband isn’t a fan of beet but he asked for more.
Since the end of lockdown, we grew to know our neighbour much more. Dinner at their place, andouillette, gruyere and egg crepe.
Strawberries raspberries mint and black pepper cream
This isn’t photogenic, but it was my attempt to reproduce a 3-star chef’s signature dish by Eric Frechon (selling 75 - 80 euro in his restaurant as starter), showed in last week’s Top Chef France. Cooked the leek under a grill under burnt, yes charcoal burnt with a soft core inside the burnt leaves. Sliced open the leek and added oyster, seaweed butter, Timut pepper and some crispy breadcrumbs and served with a lemon juice with chives, oyster tartar. The restaurant version included other seafood like crab, crayfish etc and you would be served with 2 leeks instead of 1 for each of us at a party. It was a success with neighbours, there was a slight smokey taste, the contrast of leek and oyster and lemon was good.
