Spotted ham pot "house" radishes crunching with the mustard emulsion, orThere is more, but I think that I have given you a taste. M.Francois-Xavier Gross is by all accounts a damn good chef, but he would do himself a favour if he hired a young English trainee before going to print on the next menu.
Marbled ocean in its frost with grasses of summer and balsamic vinaigrette, or
Eggs poached in red wine with compotée of leeks, plugs and mushrooms, or
Gun of lamb roasted in crust of grass, juice to rosemary and vegetables of provence, or
Choice of refined cheeses with whish, or
Thousand sheet with tepid roast apple and its purée lacté with caramel, or
Tart sanded with the pears vigneronnes and bays of blackcurrant to sweet almonds.
When I was recently in Brittany there were plenty of duff translations on offer, so much so that I would always ask for the French menu if I were offered the Anglais version, but it is only when the cuisine becomes very haute indeed that the heights of absurdity are scaled.
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