View Full Version : Autumney menu develoment

08-09-2012, 12:23 AM
Homemade saffron papardelle,
Chives cannnot wait for the colours to show up. What a great summer reminder


Oxtail tortellini - Ive chosen the MPW recipe with wine marinating and brandy
Blanched leeks
Artichoke heart and stem - testing the balance between artichoke and very rich oxtail
Dried yellow&red cherry tomatoes in
Oxtail Braising syrup sauce


Goats cheese cream,
Beetroot sou vide
Baguette toast,
Endive - sous vide?
Toasted walnut/pinenut dressing


Clams, cockles, mussels frikasee of veal stock, carrot, oyster mushroom and celery


Veal fillet
Calfs liver
Savoy cabbage, stuffed and rolled in pigs caul
Potato fondant
Orange apple glace - think goes well with liver and fillet and i have the cabbage to break down the sweetness a little


Roasted pear
Caramelized honey powder never seen it done but have clear idea of how to do it
Honey cake
Blackcurrant emulsion
Crème de casis vanilla ice
very classic dessert Im just thinking honey ice would make it too sweet?

This could easily get stretched to 10 course, If you include cheese and inbetween- course and I would just add one after-starter.
Whatya think?

08-09-2012, 02:32 AM
Except for the liver (just don't like liver) it looks awesome. Hope the caramelized honey powder is do able.

08-09-2012, 10:05 AM
Thanks :)

I havent liked it either, until I ate it glazed with butter :D

The powder is doable im sure about that, I just have to practise a little with the right caramel proportion [its two magic ingredients there]

So many chefs up here, give me some critique, please

08-10-2012, 08:39 PM
Sent you a PM Bieniek. Love what you have so far.

09-02-2012, 04:03 AM
So one thing was getting on the way...


sachem allison
09-02-2012, 04:37 PM
damn! that's purdy! good job!

09-02-2012, 06:55 PM
:eek2::bigeek::hungry2:NUFF said.

09-02-2012, 08:38 PM
You can just about smell and taste that looking at the pictures.


Amazing once again!

09-02-2012, 11:45 PM
Really nice work there! pass a fork please.

09-04-2012, 03:18 PM
Thanks everyone. I see many things that coul be improved, but the oxtails itself were worth it!:)

09-04-2012, 03:39 PM
i didnt like:

- the fact that i prepped the mise en place on sunday and cooked on thursday
- the cooked artichoke bits will change to friters.
- the tomatoes got overdried
- **ck the cooking alcohols that are ready seasoned. Destroys every reduction
- next time I will get mache
- kneading 4 days old pasta

The leeks werent blanched beforehand.
I put some butter and water/stock to the saucer, season, stick the leek bits in, boil it on medium heat covered, first the butter emulsifies and steam cooks the leeks tender afterwards butter splits and leeks fries itself on clarified butter :)