In this menu, I offer a journey to the flavours of herbs and spices, enhancing the character of the ingredients in a surprising way.
Lentil velouté with prawns in garlic butter, curry and bread leaves
Oregano tagliatelle with cherry tomato confit
Glacé salmon with soya and ginger sauce and orange salad
Lemon cream tart with wild berries and ginger candy
The Chef arrives at the agreed time (2 hours before the meal starts) with all the required ingredients and equipment. The Chef prepares and serves the meal, and cleans the kitchen in the end.Suggested wine pairing